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Image / Editorial

Sumac-Crusted Snapper with Roasted Chickpea Salad


by Meg Walker
31st Jul 2017
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Ronit Robbaz’s Sumac-Crusted Snapper with Roasted Chickpea Salad

Serves 6

Ingredients
2 eggs
? tsp sea salt
? tsp ground black pepper
6 – 150g snapper fillets, each cut into 4
150g potato flour
4 tbsp za?atar
4 tbsp ground sumac
1 tsp sea salt
125ml vegetable oil
finely grated zest of 1 lemon, to garnish
coriander leaves, to garnish

For the coriander and chickpea salad
1 – 400g tin chickpeas, rinsed and drained
1 tbsp extra virgin olive oil
2 bunches coriander, roughly chopped
150g pine nuts, lightly toasted

For the dressing
60ml lemon juice
60ml extra virgin olive oil
3 cloves garlic, crushed
2 fresh bird’s eye chillies (small hot red chillies), seeds removed, finely chopped
sea salt and ground pepper

Method
Preheat the oven to 180?C/350?F/gas 4.? To make the salad, toss the chickpeas with the olive oil on a baking tray and roast for 25 minutes or until golden. Allow to cool slightly. In a bowl, toss together the coriander, pine nuts and chickpeas.

To make the dressing, in a small bowl, combine lemon juice, olive oil, garlic, chilli, salt and pepper and whisk together well. Pour the dressing over the salad and toss to combine.

To prepare the fish, in a large bowl, lightly beat the eggs with the salt and pepper. Add the snapper fillets and allow them to sit for a few minutes. On? a flat plate, mix the potato flour, za?atar, sumac and salt. Lift the snapper pieces, 1 at a time, out of the egg mixture and coat on both sides with the flour mixture. Set aside.

Heat the oil in a large heavy-based frying pan over medium-high heat until the oil is hot. Add the snapper pieces and fry for about 1 minute on each side or until golden.

Remove and drain on paper towel.

To serve, spread the salad on a wide serving platter and scatter the snapper pieces on top. Garnish with coriander and lemon zest.

 

Extracted from?It’s Always About the Food by the Monday Morning Cooking Club (HarperCollins, approx €28.50). Photography by Alan Benson.

 

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