Stefan Marais

Method:

1. Preheat the oven to 180C.with the grill setting switched on.
2. Place the Fish Fillets on an oven tray – drizzle with half the olive oil and the juice of one lemon. Season the fish with the 1 x ½ Tablespoon of Sumac, Salt and Pepper. Roast in the oven for approximately 10-12 minutes, depending how thick the fish fillets are.
3. As soon as fish goes into the oven, place a medium sized pot or large frying pan on a medium heat and add the olive oil.
4. Add the onion and garlic and cook until soft, then add cumin and sumac – stir through, then add the spinach and chickpeas, turning the heat to high. Cook for approximately 3 minutes stirring regularly.
5. Add the pomegranate molasses, juice of the other lemon and the pomegranate pearls – switch off the heat and season with salt and pepper. Using a wooden spoon – press some of the mixture against the side of the pan or pot to ‘mash’ it ever so slightly, then mix back into the rest of the mixture.
6. Place the chickpea mixture in thee centre of your plates, top with the fish fillet and spoon any remaining pan juices over the fish and serve.