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Fish with Citrus Chickpea, Mushroom and Celery Salad


For 4


  • 3 tbsp extra-virgin olive oil, plus extra for drizzling
  • 4 skin-on fish fillets or 8 sardines, cleaned
  • sea salt
  • 400 grams tin chickpeas, drained and rinsed
  • 100 grams fresh button mushrooms, thinly sliced
  • 1 stick fresh celery with leaves, thinly sliced
  • 2 tbsp juice from a fresh orange or lemon

Fish with Citrus Chickpea, Mushroom and Celery Salad Method

    1. Drizzle the fish with olive oil and sprinkle with sea salt. Fry in a large, non-stick frying pan over a medium heat for 3-5 minutes each side (depending on thickness), starting on the skin side. You’ll need to cook these in two batches.
    2. Meanwhile, combine chickpeas, mushrooms and celery. Toss with the olive oil and orange juice. Season and serve immediately with the fish.
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