Ingredients

• 3 teaspoons sweet paprika
• 1 tablespoon finely grated lemon rind
• 1/2 cup lemon juice
• 1/4 cup extra virgin olive oil, plus extra for greasing
• 2 teaspoons cumin seeds
• 4 x 150g skinless, boneless firm white fish fillets (see note)
• Lemon wedges, to serve

Broccoli Tabouleh

• 1/2 bunch fresh flat-leaf parsley
• 1 head (350g) broccoli, coarsely grated (see note)
• 400g can chickpeas, drained, rinsed
• 200g grape tomatoes, sliced into rounds
• 1 small green capsicum, finely chopped
• 2 green onions, thinly sliced
• 1/2 cup gluten-free dry-roasted almonds, finely chopped

Method

• Step 1 Combine the paprika, lemon rind, lemon juice and oil in a small jug. Season with salt and pepper. Transfer 2 tablespoons of mixture to a glass or ceramic dish. Add cumin seeds. Stir to combine. Reserve remaining paprika mixture in jug.
• Step 2 Add fish to cumin mixture in dish. Turn to coat. Cover. Refrigerate for 15 minutes to allow avours to develop.
• Step 3 Heat a large greased non-stick frying pan on medium-high heat. Cook fish for 3 to 4 minutes each side or until browned and just cooked through.
• Step 4 Meanwhile, make Broccoli Tabouleh: Finely chop parsley stems and roughly chop leaves. Place broccoli, parsley, chickpeas, tomato, capsicum, onion and almonds in a large bowl. Toss to combine. Add reserved paprika mixture. Toss to combine.
• Step 5 Divide tabouleh among serving plates. Top with fish. Serve with lemon wedges.