Eat Healty: Gluten-free paprika fish with broccoli tabouleh

Time to prepare: 35 mins
Time to cook: 10 mins
Servings: 4

  • 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
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.

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Energy: 2204 kj
Fat Total: 29.4g
Saturated Fat: 3.6g
Fibre: 11.5g
Protein: 44.1g
Cholesterol: 81mg
Sodium: 384mg
Carbs (total): 14.3g

All nutrition values are per serve 

You could also use single chicken breast fillets instead of the fish to reduce the cost, if you prefer. Cook on medium heat for 6 to 8 minutes each side or until browned and cooked through.
Make sure you grate both the broccoli florets and stem.