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Quick crusted fish with chickpea tabouli

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A healthy and delicious weeknight meal that's made in minutes is found right here, with this Quick crusted fish with chickpea tabouli recipe.

  • Serves4
  • Cook time5 minutes
  • Prep time10 minutes
Quick crusted fish with chickpea tabouli


  • 45g pkt pistachio dukkah
  • 500g white fish fillets (such as basa, hoki or pink ling), cut into 4cm strips
  • 1 tbs olive oil
  • 400g can chickpeas, rinsed, drained
  • 200g Perino tomatoes, halved
  • 1 Lebanese cucumber, halved lengthways, thickly sliced
  • 4 spring onions, thinly sliced
  • ½ cup flat-leaf parsley leaves
  • ½ cup mint leaves
  • 1 lemon, zested, juiced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the dukkah on a large shallow plate. Roll the fish in the dukkah to lightly coat.
  2. Step 2

    Heat half the oil in a large frying pan over medium heat. Cook the fish, in batches, turning, for 2 mins or until golden brown and just cooked through.
  3. Step 3

    Meanwhile, combine the chickpeas, tomato, cucumber, spring onion, parsley and mint in a large bowl. Add the lemon zest, lemon juice and remaining oil. Season. Toss to combine.
  4. Step 4

    Serve the fish with the tabouli.