Name: Spiced blue-eye with chickpeas and minted yoghurt
Yield: 4
Ingredients: 60 ml (¼ cup) olive oil; 1 Spanish onion, thinly sliced; 1 carrot, diced; 1 celery stalk, diced; 1 garlic clove, finely chopped; ¼ tsp saffron threads; 1½ tsp each ground cumin and coriander; 300 gm cherry tomatoes, halved; 250 ml (1 cup) chicken stock; 800 gm drained canned chickpeas, rinsed; 1 preserved lemon, flesh and pith discarded, thinly sliced; ½ cup (firmly packed) flat-leaf parsley, coarsely torn; 4 skinless blue-eye trevalla fillets (about 180gm each); Minted yoghurt; 280 gm (1 cup) thick natural yoghurt; ½ cup finely chopped mint; ½ garlic clove, finely chopped; Juice of ½ lemon

Ingredients

60 ml (¼ cup) olive oil

1 Spanish onion, thinly sliced

1 carrot, diced

1 celery stalk, diced

1 garlic clove, finely chopped

¼ tsp saffron threads

1½ tsp each ground cumin and coriander

300 gm cherry tomatoes, halved

250 ml (1 cup) chicken stock

800 gm drained canned chickpeas, rinsed

1 preserved lemon, flesh and pith discarded, thinly sliced

½ cup (firmly packed) flat-leaf parsley, coarsely torn

4 skinless blue-eye trevalla fillets (about 180gm each)

Minted yoghurt

280 gm (1 cup) thick natural yoghurt

½ cup finely chopped mint

½ garlic clove, finely chopped

Juice of ½ lemon

Method

Main

1.Combine half the oil with onion, carrot, celery and garlic in a large saucepan and sauté over medium-high until tender (4-5 minutes), add saffron and half the spices and sauté until fragrant (1 minute). Add tomato and stock, season to taste and cook until reduced by half (4-5 minutes). Stir through chickpeas, simmer until warmed through and sauce thickens (2-3 minutes), add preserved lemon and parsley, season to taste and keep warm.

2.Meanwhile, for minted yoghurt, combine ingredients in a bowl, season to taste and refrigerate until required.

3.Preheat oven to 200C. Heat remaining oil in a large ovenproof frying pan over high heat. Scatter remaining spices over fish, season to taste, then add to pan, skin-side down, and cook, turning once, until crisp and browned (1-2 minutes on each side), transfer to oven until just cooked through (1-2 minutes), serve hot with chickpeas and minted yoghurt.