Pan Fried Snapper with Sautéed Mushrooms and Chickpeas
Cook Time 45 mins
½ cup of dried chickpeas, soaked overnight
1 bay leaf
1 onion, cut in half
4 medium snapper fillets, pin boned & skin on
200g mushrooms, quartered
1 clove garlic, finely sliced
3 French shallots
1 tbsp. capers
½ bunch parsley, leaves picked and finely chopped
To cook the chickpeas, place in a pot of cold water with the bay leaf and onion and cook for 45 minutes or until tender. Once cooked season with salt and allow to cool. Drain.
Heat oil and butter in a large pan. Add the mushrooms, shallots, capers and sauté for 3-4 minutes until golden brown. Add the chickpeas and toss through the mushroom mixture. Season with salt and pepper and a squeeze of lemon.
Score the skin of the snapper. Season with salt and pepper. In a pan, cook the fish skin side down for 1½ minutes before flipping over to briefly seal.
Serve the fish with the sautéed mushrooms and chickpeas and garnish with freshly chopped parsley.