Grilled Fillet of Red Snapper with Warm Chickpea & Pomegranate
I love the middle eastern flavour profile of this healthy dish – the combination of pomegranatie, sumac and cumin compliments the fish exquisitely.
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Cooking tools:
- Oven
- Baking sheet
- Skillet
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
Ingredients
- Red Snapper Fillet Portions x 4 @approx 180g each – all bones removed
- Lemons x 2 – juiced
- Cooked Chickpeas – approx. 400g
- Spinach x 2 bunches – well washed and roughly chopped
- Onion x 1 – Cut into thin slices
- Garlic Cloves x 3 each – crushed
- Pomegranate x 1 each – peeled and loosened
- Pomegranate Molasses x 3 Tablespoons
- Cumin (Jeera) Powder x 1 Tablespoon
- Sumac (Popular Middle Eastern Spice) x ½ Tablespoon + ½ Tablespoon
- Extra Virgin Olive Oil – 100ml
- Himalayan Pink Salt and Freshly Ground Black Pepper
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