Moroccan Fish with Chickpeas and Coriander

June 01, 2010

Recipe from Clarissa Hyman's ~ The Jewish Kitchen...

Your choice of fish plays a significant part in this dish...
I used Taylor as it has firm, sweet and juicy flesh... and it would not easily 'crumbled' ... as cooking this dish requires more than the usual 'rule of thumb of 8 minutes' in fish cooking.. and as Clarissa mentioned in her book... we could prepare this dish a day before ... and heat it up just before serving... There you go... choose your fish wisely ...otherwise the fish would be dry and have that cardboard texture.... bon apetito!!
  • 2 whole Taylors - cut into 2(depending on the size) or use 4 white fish fillets
  • 2 lemons - 1 for the juice and the other cut into chunks
  • 2 tablespoon olive oil and extra for the last step
  • 3 garlic cloves
  • 1 red capsicum- deseeded and cut into strips
  • 2 tablespoon paprika
  • 2 teaspoon cumin
  • 1/2 teaspoon tumeric
  • a generous pinch of chilli flakes
  • 1 canned chickpeas - drained and rinse
  • 1 canned of diced tomatoes
  • a large bunch of fresh coriander - some leaves for garnishing and the rest chopped
  • salt and white pepper
Pre heat the oven to 180C

Sprinkle the fish with some salt and some lemon juice. Put it aside for 30 minutes.

Heat oil in a shallow casserole dish. Saute garlic until fragrant. Add capsicum and the spices. Stir for a few minutes. Then add in chickpeas and diced tomatoes. Bring to boil and simmer for 5 minutes. Season with salt and pepper. Lay the fish cutlets on top and finish with remaining lemon juice, coriander, lemon chunks and give it a good drizzle of olive oil..

Transfer the dish to the oven and bake for 20 minutes. Then put the dish under the grill until the fish skin is crispy (if using fish cutlets) ...
Serve with steam rice or couscous.


  1. You have just put two of my favourite ingredients in this dish! Chickpeas and fish! Looks great!