Ingredients
8 x bream fillets
175g pitted Medjool dates
5g cinnamon
5g coriander
5g chilli flakes
30g pine nuts
50g gluten free flour
Salad
head chopped cos lettuce
8 chopped toms
half red onion, thinly sliced
75 chickpeas
juice and zest 1 orange
50ml extra virgin olive oil
Method
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
