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Almond Crusted Haddock with Roasted Peppers and Chickpeas

Arrange 3 medium red bell peppers, halved and seeded in single layer on foil-lined large baking sheet. Broil 3 minutes per side or until slightly charred. Cut peppers into 1/2-inch cubes. Set aside. Mix 1/4 c. flour and 2 tsp of the McCormick Gourmet™ Moroccan Seasoning Ras El Hanout in shallow dish. Lightly beat 2 eggs in separate shallow dish. Place 3/4 c. sliced almonds toasted and coarsely chopped in third shallow dish. Coat fish with flour mixture, shaking off excess. Dip in egg then coat with almonds, pressing firmly to adhere. Heat 2 tbsp of the oil in large nonstick skillet on medium heat. Add 1/2 of the fish; cook 3 minutes per side or until golden brown. Transfer fish to plate; keep warm. Repeat with remaining fish. Remove any almonds in skillet with slotted spoon. Heat 1 tbsp oil in skillet on medium heat. Add 1 sm onion chopped, 1 clove garlic, finely chopped, 1 can (15 ounces) chickpeas, (garbanzo beans), drained and rinsed, roasted peppers, 1/2 tsp salt and 1 tsp Moroccan seasoning. Cook and stir 3 minutes or until onion is softened and mixture is heated through. Spoon chickpea mixture onto serving platter. Top with fish and sprinkle with parsley. Serve with lemon wedges


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