8 x bream fillets

175g pitted Medjool dates

5g cinnamon

5g coriander

5g chilli flakes

30g pine nuts

50g gluten free flour


head chopped cos lettuce

8 chopped toms

half red onion, thinly sliced

75 chickpeas

juice and zest 1 orange

50ml extra virgin olive oil


1. Pour 50ml of boiling water over the dates, leave 10 minutes

2. Now blend with the spices.

3. Fold in the pine nuts

4. Dust the fillets with flour and season well

5. Lay 4 fillets, skin side down and spread the date mix on the flesh

6. Lay the remaining fillets skin side up on the top

7. Fry each sandwich for 2-3 minutes each side, taking care when turning

8. Salad – mix together, serve with fish