serves
4
prep
20 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- olive oil, for brushing
- 4 whole sea bream (or similar), about 225 g each, cleaned and scaled
- sea salt and freshly ground black pepper
Chermoula salad
- 6 carrots, peeled and cut diagonally into 2.5 cm slices
- 2 garlic cloves, peeled
- 3 white anchovy fillets
- 3 tbsp capers, rinsed
- large handful coriander leaves
- 2 large handfuls flat-leaf parsley leaves
- pinch of ground saffron
- ½ tsp paprika
- ¼-½ tsp cayenne pepper
- ½ tsp ground cumin
- ½ tsp freshly ground black pepper
- 1 lemon, juiced
- 60 ml (¼ cup) extra-virgin olive oil
- 400 g can chickpeas, drained and rinsed
- sea salt
Instructions
To make the chermoula salad, cook the carrots in lightly salted boiling water for 5-6 minutes or until just tender but still with a little bite. They should have a nice crunch. Drain and quickly refresh in cold water to prevent them from cooking further.
Meanwhile, place the garlic, anchovies, capers, coriander and half the parsley on a chopping board and coarsely chop together. Transfer to a bowl and stir in the remaining ingredients. Add the carrrots and stir to combine well, then stand at room temperature until ready to serve.
Preheat a barbecue or chargrill to high. Rub a little olive oil all over the fish and season, then cook for 4-6 minutes on each side or until just cooked through. Serve immediately with the carrot and chickpea chermoula salad.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
