Serves: 4 Time: 45 mins


  • ½ cup of dried chickpeas, soaked overnight

  • 1 bay leaf

  • 1 onion, cut in half

  • 25g butter

  • Olive oil

  • 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

  • ½ lemon


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Serve the fish with the sautéed mushrooms and chickpeas and garnish with freshly chopped parsley.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 303kj
  • Fat Total 20g
  • Saturated Fat 3g
  • Protein 16g
  • Carbohydrate 12g
  • Sugar 3g
  • Sodium 63mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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