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Lebanese Chickpea, Sumac and Zaatar topped Fish

Fryed fish fillets tooped with a chickpea, sumac and zaatar salad

Lebanese Chickpea, Sumac and Zaatar topped Fish


2 Eggs
4 X 200g Fish Fillets, Each Cut into 4 Pieces
150g Potato Flour
40g zaatar Mix
40g Sumac
250ml Vegetable Oil

Roasted Chickpea Salad:
400 G Can Chickpeas, drained
1 Tbsp Olive Oil
155g (1 Cup) Pine Nuts or Slivered Almonds
2 Bunches Coriander, Leaves roughly chopped

3 Garlic Cloves, finely chopped
2 Long Red Chillies, finely chopped
2 Lemons, Juiced
60 Ml (1/4 Cup) Olive Oil


  1. Preheat oven to 180c.
  2. In a bowl, whisk the eggs with salt and pepper, then add the fish and gently mix to coat. Set aside.
  3. Mix the flour, zaatar and sumac in a bowl, then dredge fish pieces in flour mixture until well coated. Set aside on a tray.
  4. To make the chickpea salad, pat chickpeas dry with paper towel, then spread on a baking tray.
  5. Drizzle with oil and toss to coat. Roast for 5 minutes, then add pine nuts to the tray and roast for a further 5 minutes or until lightly roasted.
  6. Cool slightly, then gently toss in a bowl with the coriander.
  7. To make the dressing, combine all ingredients in a small bowl. Season and pour over salad.
  8. Heat half the vegetable oil in a heavy-based frying pan (preferably cast-iron) over high heat.
  9. Fry the fish, in 2 batches, adding the remaining oil to the second batch, for 1 minute each side or until golden.
  10. Remove with a slotted spoon and drain on paper towel.
  11. Spread the chickpea salad over a wide, shallow platter, top the fish and serve immediately.

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