Spiced blue-eye with chickpeas and minted yoghurt

You'll need

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


  • 01
  • 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.
  • 02
  • Meanwhile, for minted yoghurt, combine ingredients in a bowl, season to taste and refrigerate until required.
  • 03
  • 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.
This recipe is from the April 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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