- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 1 tablespoon chopped fresh thyme
- Pinch of dried chilli flakes
- 2 x 400g can chickpeas, rinsed, drained
- 4 ripe tomatoes, chopped
- 4 x 175g snapper fillets with skin on
- Olive oil spray
- 1/4 cup chopped flat-leaf parsley
- 1 garlic clove, crushed
- Zest of 1 lemon
- Heat the oil in a saucepan over low heat. Gently fry the onion, thyme and chilli flakes, stirring occasionally, for 10 minutes or until the onion softens. Add chickpeas and tomatoes, increase the heat to medium-high, bring to a simmer, then cover, reduce heat to low and cook gently for 10 minutes or until mixture thickens.
- Meanwhile, heat a large frypan over medium-high heat. Season the snapper fillets and spray with oil on both sides. Cook, skin-side down, for 3 minutes, then turn and cook for a further 3 minutes or until cooked through.
- For the gremolata, combine all of the ingredients in a small bowl with some sea salt and freshly ground black pepper. Divide chickpeas among plates, top with fish, then serve sprinkled with gremolata.