Serves 4
Ingredients:
- 2 tbsp Extra Virgin Olive Oil (30ml)
- 8 cloves Garlic (24g), divided — 4 cloves minced and 4 cloves thinly sliced
- 2 tbsp Tomato Paste (30g)
- 2 × Medium Tomatoes (250g), diced
- 1 × Red Pepper (150g), cored and sliced
- 1 × 15oz can Chickpeas (425g), drained and rinsed
- 1½ cups Water (360ml)
- 1 cup Fresh Coriander Leaves (15g)
- Kosher and Salt (to taste)
- 1½ tsp Ras El Hanout (4g), divided
- 680g White Fish Fillets, cut into pieces approximately 1.5cm thick
- ¾ tsp Paprika (2g)
- ½ tsp Ground Cumin (1g)
- ½ Lemon (60g), juiced
- ½ Lemon (60g), thinly sliced into rounds
Method
- Prepare the base. Heat 2 tbsp (30ml) extra virgin olive oil in a large covered pan over medium heat until shimmering but not smoking.
- Cook the aromatics. Add the minced garlic and cook briefly until fragrant. Add the tomato paste, diced tomatoes and sliced red pepper. Cook for 3–4 minutes, stirring frequently.
- Simmer the chickpeas. Add the chickpeas, water, fresh coriander and sliced garlic. Season with salt and black pepper and stir in ½ tsp (1.5g) Ras El Hanout. Bring to a boil, then reduce the heat. Partially cover and simmer for 20 minutes, adding a little water if needed.
- Season the fish. In a small bowl, combine the remaining Ras El Hanout with the cumin and paprika. Season the fish with salt and pepper, then coat both sides with the spice mixture. Drizzle generously with extra virgin olive oil and gently rub to coat.
- Cook the fish. Nestle the seasoned fish into the chickpea and tomato mixture. Spoon some of the sauce over the fish. Add the lemon juice and lemon slices. Cook over medium-low heat for 10–15 minutes, or until the fish is fully cooked and flakes easily.
- Garnish and serve. Garnish with fresh coriander and serve immediately with crusty bread, grains or rice.
The Fishwives Kitchen Notes
- Don't overcrowd the fish. Nestle the pieces into the sauce in a single layer so they cook evenly.
- Keep the sauce moist. Check the pan occasionally while simmering and add a small amount of water if the mixture becomes too thick.
- Coat the fish well. The combination of Ras El Hanout, paprika and cumin gives the fish a warm, aromatic crust and deeper flavour.
- Check for doneness. The fish should be opaque and flake easily when gently pressed with a fork.
- Serving suggestion: Serve with warm crusty bread, fluffy rice or your favourite grain to soak up the rich chickpea and tomato sauce.
Reference: The Mediterranean Dish
