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Red Snapper Over Crisp Chickpeas with Sunflower Seed Chermoula

Red Snapper Over Crisp Chickpeas with Sunflower Seed Chermoula


  • 1 cup packed cilantro leaves and tender stems, chopped
  • 1 garlic clove, finely chopped or pressed
  • 2 tablespoons white wine vinegar
  • 2 tablespoons toasted sunflower seeds, chopped
  • 1 teaspoon sweet paprika
  • 3/4 teaspoon ground cumin
  • 1/2- 1 teaspoon red pepper flakes
  • 8 tablespoons olive oil
  • Salt and pepper
  • 1 1/4 cups cooked chickpeas
  • bunch flat-leaf spinach, stems discarded
  • 4 4 - 6 ounces skin-on red snapper fillets


  1. Combine the cilantro, garlic, vinegar, sunflower seeds, paprika, cumin, red pepper flakes, and 5 tablespoons of the oil in a bowl.
  2. Season with salt and pepper.
  3. Heat 2 tablespoons of the oil in a medium nonstick skillet over medium-high heat and add chickpeas and cook, stirring occasionally, until crispy, 6 to 8 minutes.
  4. Add the spinach and cook until just wilted and still bright green, 1 to 2 minutes.
  5. Season with salt and pepper.
  6. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat.
  7. Pat the snapper down with paper towels and season with salt and pepper.
  8. Cook, skin-side down, pressing the fish down with a spatula to guarantee that all of the skin is in contact with the pan, until the skin is golden-brown and crispy, 3 to 4 minutes.
  9. Carefully flip the fish and cook until cooked through, 1 to 2 minutes.
  10. Serve the fish and vegetables drizzled with the chermoula.


  • Recipe provided by Charlyne Mattox, author of Cooking with Seeds.

Nutrition Information

Per serving: 540 kcal cal., 33 g fat (4.5 g sat. fat), 150 mg sodium, 7 g fiber, 3 g sugar, 42 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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