Sumac Fish with Spiced Chickpea Quinoa and Green Bean Taktouka

Flaky white fish seasoned with tart sumac and baked, served alongside a vibrant, spiced quinoa and chickpea pilaf, complemented by a rustic Moroccan-style cooked salad of green beans with tomatoes and olives.

• Prep: 40 min
• Cook: 50 min
• Total: 1 hr 30 min
• Servings: 4
• Cuisine: Moroccan
• Difficulty: Hard
• Cost: $8.15/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber
• High-Protein

Tags

• healthy
• tangy
• savory
• fresh
• roast
• boil

Ingredients

• 4 white fish fillets (6-ounce)
• 2 tablespoon olive oil (divided)
• 1 tablespoon sumac
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup quinoa (rinsed)
• 2 cup vegetable broth
• 1 can chickpea (15 ounce, rinsed, drained)
• 1 red onion (small, finely diced)
• 1 red bell pepper (diced)
• 3 clove garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 cup fresh parsley (chopped)
• 0.25 cup fresh mint (chopped)
• 1 pound fresh green bean (trimmed, halved)
• 1 can diced tomatoes (14.5 ounce, undrained)
• 0.5 cup Kalamata olive (pitted, halved)
• 1 tablespoon lemon juice (fresh)

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Pat fish fillets dry. In a small bowl, combine 1 tablespoon olive oil, sumac, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the mixture evenly over both sides of the fish. Place fish on a lightly oiled baking sheet.
2. Bake fish for 12-15 minutes, or until flaky and cooked through. Cooking time will vary based on thickness.
3. While fish bakes, prepare the quinoa. In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
4. For the chickpea pilaf: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add finely diced red onion and diced red bell pepper. Sauté until softened, about 5-7 minutes. Stir in minced garlic, 1 teaspoon ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
5. Add the rinsed and drained chickpeas to the skillet and cook for another 2-3 minutes. Stir in the cooked quinoa, 1/2 cup chopped fresh parsley, and 1/4 cup chopped fresh mint. Fluff and mix well. Season with salt and pepper to taste.
6. For the Taktouka: In a separate medium saucepan, heat a drizzle of olive oil over medium heat. Add the trimmed and halved fresh green beans. Cook for 5 minutes until slightly tender-crisp. Add the can of diced tomatoes (undrained), pitted Kalamata olives, 1 clove minced garlic, and a pinch of salt and pepper. Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until the green beans are tender and the sauce has thickened slightly. Stir in 1 tablespoon fresh lemon juice.
7. Serve the sumac fish fillets hot, alongside a generous portion of the spiced chickpea quinoa and the green bean taktouka.

Notes

Sumac is a spice that adds a bright, tangy flavor characteristic of Middle Eastern cuisine; it is commonly found in most well-stocked spice aisles. Ensure quinoa is well-rinsed to remove saponin, which can cause a bitter taste.

Nutrition (per serving)

• Calories: 568
• Protein: 35.5 g
• Carbohydrates: 69.4 g
• Fat: 15.8 g
• Fiber: 14.6 g
• Sodium: 2001 mg
• Saturated Fat: 1.7 g
• Sugar: 16.1 g
• Cholesterol: 62 mg