Herbed Chickpea & Almond Barramundi with Roasted Carrots , Dukkah & Baked Feta

I have been dying to make a healthy version of fish and chips for so long. Having always grown up by the beach it has always been a fun go to and easy meal for many people and I wanted to make a healthier version as I do love fish but hate the greasy battered, fried coating that comes with it so I made my own! Blending fresh herbs from my garden, home roasted chickpeas and almond meal this can be done with any type of fish you like! Pair with crispy carrot chips and you will never go back to your local fish and chips again!

Ingredients ( for 2) 

2 pieces barramundi fillet or fish of choice

1/2 can roasted chickpeas

1/2 cup almond meal

salt, pepper, chilli, cumin

1 tbsp fresh basil

3 carrots cut lengthways into chips

3 tbsp olive oil

4 garlic cloves

3 tbsp feta

2 tbsp dukkah

Method 

*note: I recommend roasting the chickpeas earlier or on another day so they are cooled. They are a great snack to keep in a tupperware and add to salads

  1. Preheat oven to 180 degrees celsius
  2. If you haven’t already, place chickpeas on a tray with some olive oil, salt , pepper and your favourite spices ( I like paprika and cayenne pepper)
  3. Roast for 30 -40 minutes or until golden and crisp. Allow to cool
  4. Cut up the carrots lengthways and place on a separate tray. Drizzle with olive oil, salt, pepper, feta, garlic and dukkah
  5. Place in the oven
  6. In a blender add 1 tbsp olive oil, salt, pepper, chilli, basil, cumin, chickpeas and almond meal and blend roughly for a few seconds, being careful not to make it too fine
  7. Lay your fillets on a tray and drizzle with 1 tbsp olive oil so the crust has something to hold onto. Use your hands or a spoon to place a thick amount to cover the whole fish surface
  8. Place in the oven for about 20 minutes ( the carrots may take a bit longer but the fish should be golden on top and soft through the middle)
  9. Once ready, serve and enjoy! A squeeze of lemon works well too

Store your leftover chickpeas and add to your salad tomorrow ! Make sure to tag me or send me some pics if you try out the recipe on instagram @scoopitup_

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