Grilled fish skewers with chickpea salad
Serves 2
Easy
Total time:
Zhoug is a punchy combo of fresh coriander, parsley, cloves and chilli. Here, it is used as a zingy marinade for grilled fish and served with a chickpea salad
Skip to ingredients
- 300g skinless cod, haddock or hakecut into big chunks
- 4 tbsp Belazu zhoug
- 1 lemonjuiced
- 400g tin chickpeasrinsed and drained
- 1/2 red onionfinely chopped
- 2, diced tomatoes
- 2, diced cucumbers
- a small bunch parsleychopped
Nutrition: per serving
- kcal456low
- fat17.4g
- saturates2.1g
- carbs28.6g
- sugars9.6g
- fibre12.2g
- protein40.1g
- salt1.3g
Method
step 1
Toss the fish chunks with the zhoug and leave while you make the salad. Mix the rest of the ingredients with a splash of olive oil and season.
step 2
Skewer the fish then grill on high for 5-6 minutes, until cooked through. Serve with the salad.
