Pan Fried Snapper w/ Thyme, Chilli, Caper Chickpeas
Ok I think I could eat this dish everyday! This meal was so dam delicious if I do say so myself. I enjoyed a meal similar to this years ago in Byron Bay Queensland. I love the tomato and chickpea combination accompanied by the herbs, they complement each other marvellously. The bonus part, it was super easy – Saute, stir, simmer, fry = eat! I am definitely making this meal a thousand times more. I’m thinking a repeat might be seen on my next Wednesday Girls Dinner, my turn is coming up.
Having Gourmet Garden herbs on hand again made cooking very convenient. Don’t get me wrong I adore fresh herbs, but with our busy lives sometimes we just need convenience on our side. My Pan Fried Snapper with Thyme, Chilli, Caper Chickpeas is a definite crowd pleaser, even for those a little less confident in the kitchen. Make sure you purchase nice fresh fish from a quality fish monger, this meal wont cut it if you use dodgy frozen Vietnamese fish.
2 tbs extra virgin olive oil
1 onion, finely chopped
1 tbsp Gourmet Garden Chunky Garlic
2 tbsp Gourmet Garden Thyme
1 tsp Gourmet Garden Hot Chilli
2 x 400g can chickpeas, rinsed, drained
4 ripe tomatoes, chopped
2 tbsp French Capers
4 x 175g Snapper fillets
Olive oil spray
Miss Foodie Gremolata
1/4 cup chopped flat-leaf parsley
1 tbsp Gourmet Garden Garlic
Zest of 1 lemon
Squeeze of lemon
Extra Virgin Olive Oil
Heat oil in a saucepan over low heat. Gently fry onion, Gourmet Garden Thyme and Gourmet Garden Hot Chilli, stirring occasionally, for 5 minutes or until the onion softens. Add chickpeas and tomatoes, increase the heat to medium-high. Reduce heat back to low and cook gently for 10 minutes or until mixture thickens.
Meanwhile, heat a large frypan over medium-high heat. Season the snapper fillets and spray with oil on both sides. Cook, skin-side down, for 3 minutes, then turn and cook for a further 3 minutes or until cooked through.
For the gremolata, combine all of the ingredients in a small bowl with some sea salt and freshly ground black pepper. Divide chickpeas among plates, top with fish, then serve sprinkled with gremolata.