Ingredients

1 Qbag®
1 plate size sea bream filleted and pin boned
1 small white onion sliced and fried till crispy in vegetable oil

Paste
3 coriander root washed / tops reserved for garnish
1 clove of garlic
½ tsp salt
1 pinch of saffron
200 g chopped and peeled fresh tomato
¼ preserved lemon, skin only, finely diced
½ tsp cumin seeds
4 tbsp white wine
Juice of ½ lime
½ tsp fresh ginger
½ tin chickpeas, drained
1 tbsp olive oil

Recipe

In a pan fry the onions in oil until they are brown and crispy. Once cooked place on some kitchen paper to absorb excess oil. Put aside until ready to serve

In a mortar and pestle pound the garlic, coriander root, cumin and ginger, with the salt to a fine paste, then add the tomatoes, lime juice, preserved lemon, wine and saffron

Pour the mix over the fish and allow to marinate for 10 minutes.

Place the fish and marinade with the chickpeas into a Q bag.

Cooking times

Seal the bag with two 2 cm folds and place onto an oven tray and cook in a preheated oven at 180 C for 15 – 20 minutes

Tips

1. Once cooked check the seasoning and garnish with the remaining coriander tops and fried onion