Ingredients
Serves 41 tbsp cumin seeds
1 tbsp fennel seeds
2 tbsp plain flour
4 white fish fillets
1 tbsp olive oil
1 tbsp butter
Baby rocket leaves, to serve
Method
The first time I made this dish I just threw a lot of different herbs and spices into my mortar and pestle – now I make it every few weeks. I love it because it’s so easy, not too expensive and uses ingredients you have in the pantry.
To make the chickpea salad, combine the chickpeas, egg, shallot, capsicum, cucumber, parsley and mint in a large bowl.
Combine the mayonnaise, yoghurt, vinegar, curry powder and garlic in a small bowl.
Stir the dressing into the salad.
For the fish, use a mortar and pestle, or a coffee or spice grinder, to finely crush the cumin seeds and fennel seeds. Place on a large plate. Add the flour and combine. Season with salt and pepper. Add the fish and turn to coat. Shake off excess.
Heat half the oil in a large frying pan over medium-high heat. Cook half the fish for 2-3 minutes each side, adding half the butter halfway through cooking. Divide among serving plates. Cover with foil to keep warm. Repeat with remaining oil, fish and butter.
Serve with the chickpea salad and baby rocket leaves.
Per serve: 50g protein, 21g fat (6g saturated fat), 21g carb, 6.5g dietary fibre, 1990kJ (475 Cals).
Tip: Prepare ingredients before you start so the recipe runs smoothly.
Georgia Ellis is the winner of the 2009 Good Taste Magazine Golden Whisk Awards. She was crowned Home Cook of the Year.