Description

A delightful and crispy chickpea-topped fish recipe served with a zesty jalapeno tartar sauce. This baked dish combines flaky fish fillets with a crunchy, flavorful chickpea and panko topping seasoned with curry powder and lime zest, complemented perfectly by a creamy, tangy jalapeno-infused tartar sauce. Ideal for a satisfying and easy-to-make weeknight dinner.

Ingredients

Jalapeno Tartar Sauce

1 cup mayonnaise
2 scallions, finely chopped
1/4 cup chopped cilantro
2 cloves garlic, minced
1 large lime, juiced (or lemon)
1/4 cup pickled jalapeno peppers, chopped

Chickpea Topping and Fish

1 tablespoon olive oil
1 cup purchased chickpea snacks (seasoned only with sea salt)
1 1/2 teaspoons curry powder (hot or mild)
1/4 cup panko (regular or gluten-free)
Zest of 1 large lime (or lemon)
1/4 cup chopped cilantro
Salt and freshly ground black pepper, to taste
4 (8-ounce) fish fillets (such as barramundi, tilapia, sole or catfish)
2 tablespoons Dijon mustard
Cooking spray

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Instructions

Prepare Tartar Sauce: In a bowl, combine mayonnaise, scallions, chopped cilantro, minced garlic, lime juice, and chopped pickled jalapeno peppers. Mix thoroughly until well blended, then refrigerate while preparing the fish to allow flavors to meld.
Preheat Oven: Set your oven to 400 degrees Fahrenheit (204 degrees Celsius) and line a rimmed baking sheet with parchment paper. Brush the parchment lightly with olive oil to prevent sticking.
Make Chickpea Topping: Place the chickpea snacks into a food processor and pulse until coarsely ground, ensuring you scrape the sides and stir with a spatula if needed for uniform texture. Transfer the ground chickpeas to a bowl.
Combine Topping Ingredients: To the bowl with ground chickpeas, add curry powder, panko breadcrumbs, lime zest, and chopped cilantro. Stir well to fully combine and season with salt and freshly ground black pepper according to taste.
Prepare Fish: Arrange the fish fillets on the prepared baking sheet. Brush each fillet on top with Dijon mustard to help the topping adhere and add flavor.
Apply Chickpea Topping: Evenly distribute the chickpea topping over each fish fillet, pressing gently so it sticks well. Lightly spray the top of the fish with cooking spray to help achieve a crispy finish.
Bake Fish: Place the baking sheet in the oven and bake for 15-17 minutes or until the fish is cooked through and flakes easily with a fork, and the topping is golden and crispy.
Serve: Remove from oven and serve immediately, pairing the fish with the chilled jalapeno tartar sauce for dipping or spooning over the top.

Notes

You can use mild or hot curry powder based on your heat preference.
Gluten-free panko can be used to make this recipe gluten-free.
Choose a firm fish like barramundi, tilapia, sole, or catfish to hold the topping well during baking.
If you don’t have a food processor, you can crush the chickpea snacks finely using a plastic bag and rolling pin.
The tartar sauce can be made a few hours in advance to deepen the flavors.
Adjust jalapeno quantity in the sauce according to your heat tolerance.