Serves
5
Prep Time
10 minutes
Cooking Time
30 minutes
Ingredients
- 500g packet frozen I&J Skinless Southern Blue Whiting Fillets
- 2-3 bunches Dutch carrots, scrubbed and trimmed
- 400g can Edgell Chick Peas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon fennel seeds
- 2 tablespoons extra virgin olive oil
- ½ cup labneh (see tip)
- ¼ cup pomegranate seeds
- 1-2 tablespoons maple syrup
- Fresh mint leaves and cracked black pepper, for garnish
Southern Blue Whiting Fillets
Chick Peas
Method
STEP 1Remove 5 frozen I&J Whiting Fillets from pack and thaw following packet directions.
STEP 2
Toss carrots, Edgell Chick Peas, cumin and fennel seeds in oil. Spread evenly on a large baking paper lined tray and cook in a preheated oven at 220°C for 30 minutes or until carrots are tender and lightly charred.
STEP 3
Meanwhile, cook thawed whiting fillets following panfry packet directions.
STEP 4
Arrange cooked chick peas and carrots on a serving platter, dot with labneh and sprinkle with pomegranate. Drizzle with maple syrup and top with cooked fish. Garnish with mint leaves, sprinkle with pepper and serve.
Tips
Make labneh at home by lining a sieve with clean Chux or muslin cloth and filling with Greek yoghurt. Tie firmly and chill overnight to drain excess liquid.
Southern Blue Whiting Fillets