Dinner

Pan-Seared White Fish with Chermoula Oil, Charred Lemon & Crispy Chickpea Cake

Name: Pan-Seared White Fish with Chermoula Oil, Charred Lemon & Crispy Chickpea Cake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 white fish fillets (sea bass, bream, or halibut; 150g each); Sea salt and black pepper to taste; 2 tbsp olive oil, divided; 1 can (400g) chickpeas, drained and patted dry; 2 tbsp chickpea flour (or all-purpose flour); ½ tsp ground cumin; ¼ tsp cayenne; 1 tbsp olive oil (for chickpea cake); 1 cup fresh cilantro leaves, loosely packed; ½ cup fresh parsley leaves; 2 garlic cloves, minced; 2 tbsp fresh lemon juice; ¼ tsp ground coriander; Pinch of saffron threads (optional); 3 tbsp extra-virgin olive oil (for chermoula); 1 lemon, halved

Delicate white fish—sea bass or bream—sears until golden and flakes at the touch of a fork, crowned with vibrant green chermoula oil and sitting atop a crispy-edged chickpea cake, finished with charred lemon for bright acidity. Restaurant-worthy yet built entirely from supermarket staples.

772cal per serving 46gprotein 41gcarbs 49gfat 10min prep 20min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this