Back to Recipe Menu

Yellowbelly with spiced chickpea salad


  • Blanch the beans briefly in plenty of lightly salted, boiling water until crisp-tender. Drain well and finely dice.
  • Heat a little oil in a large heavy-bottomed pan and gently sauté the onions with 2 crushed garlic cloves until tender, regularly stirring. Then turn the heat down, add the spices, mix well and briefly cook to toast. Transfer to a bowl with the chickpeas, green beans, parsley, tomatoes and red wine vinegar, olive oil and seasonings to taste. Toss and set aside.
  • Gently toss the fish in a little fresh oil with the remaining garlic, the juice of ½-1 lemon and seasonings. Then place the fish on individual pieces of kitchen foil, shiny side down. Pour the juices over the top, wrap up tightly and cook in a preheated covered BBQ (or in the oven).
  • Serve the fish on individual plates with a mound of the salad alongside.


  • 18 green beans, topped & tailed
  • sea salt & freshly ground pepper
  • olive oil
  • 2 large onions, finely sliced
  • 4 garlic cloves, crushed
  • 1 tspn ground coriander
  • 1 tspn ground cumin
  • 1 tspn harissa
  • 4 x 200 gm Yellowbelly fish fillets (or snapper)
  • juice of 1-2 lemons
  • 1-2 cans chickpeas, rinsed & drained
  • a handful of Italian (flat leaf) parsley leaves
  • ½ punnet cherry tomatoes, quartered
  • red wine vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm