Sumac And Za'atar Crusted Snapper With Roasted Chickpea Salad
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Preheat oven to 180°C. In a bowl, whisk the eggs with salt and pepper, then add the fish and gently mix to coat. Set aside.
Mix the flour, zaatar and sumac in a bowl, then dredge fish pieces in flour mixture until well coated. Set aside on a tray.
To make the chickpea salad, pat chickpeas dry with paper towel, then spread on a baking tray. Drizzle with oil and toss to coat. Roast for 5 minutes, then add pine nuts to the tray and roast for a further 5 minutes or until lightly roasted. Cool slightly, then gently toss in a bowl with the coriander. To make the dressing, combine all ingredients in a small bowl. Season and pour over salad.
Heat half the vegetable oil in a heavy-based frying pan (preferably cast-iron) over high heat. Fry the fish, in 2 batches, adding the remaining oil to the second batch, for 1 minute each side or until golden. Remove with a slotted spoon and drain on paper towel.
Spread the chickpea salad over a wide, shallow platter, top with snapper and serve immediately.
INGREDIENTES
2 eggs
4 x 200 g snapper fillets, each cut into 4 pieces
150 g potato flour
40 g zaatar
40 g sumac
250 ml (1 cup) vegetable oil
Roasted chickpea salad
400 g can chickpeas, drained
1 tbsp olive oil
155 g (1 cup) pine nuts or slivered almonds
2 bunches coriander, leaves roughly chopped
Dressing
3 garlic cloves, finely chopped
2 long red chillies, finely chopped
2 lemons, juiced
60 ml (¼ cup) olive oil
Adicionado por: Natália Martins
Consultada: 1462 X