Serves: 4 Time: 45 mins
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.
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