Marinated Sturgeon with Moroccan Chickpea Salad

Ingredients for Marinated Sturgeon with Moroccan Chickpea Salad

• 1 tablespoon fennel seeds

• 2 teaspoons coarsely chopped fresh rosemary

• 1 teaspoon cumin seeds

• 1 teaspoon dried crushed red pepper

• 1 teaspoon whole white peppercorns

• 1 cup coarsely chopped fresh parsley leaves

• 1 cup coarsely chopped fresh coriander leaves

• 1/3 cup chopped fresh mint

• 1/4 cup fresh lemon juice

• 3 vitlöksklyftor, hackade

• 240ml olive oil

• 6 (6- to 200g ) sturgeon fillets or steaks

• 2 large red peppers

• 2 flatbreads (such as pita bread)

• 1 15 1/60g can chickpeas, drained

• 150g diced seeded peeled cucumber

• 80g walnuts, toasted, coarsely chopped

• 40g raisins

• 2 tablespoons drained capers

• 2 matskedar olivolja

Combine first 5 ingredients in spice grinder and process until finely ground. Transfer to blender. Add parsley and next 4 ingredients to blender. With blender running, gradually add oil and blend until coarse puree forms. Season to taste with salt. Do ahead Charmoula can be made 1 day ahead. Transfer to bowl and refrigerate. Let stand at room temperature 1 hour before using.

Place fish on large plate. Pour 180ml charmoula over fish, turning to coat. Cover and refrigerate fish at least 1 hour and up to 1 day. Cover and refrigerate remaining charmoula to use as dressing for salad.

Char peppers directly over gas flame or in grill until blackened on all sides.

Transfer to paper bag and seal tightly; let stand 15 minutes. Peel, seed, and chop peppers. Toast flatbreads directly over gas flame or in grill until crisp and charred in spots on both sides. When cool enough to handle, tear into bite-size pieces.

Preheat oven to 204°C. Place peppers, torn bread pieces, chickpeas, and next 4 ingredients in large bowl. Add 110g reserved charmoula; toss to coat. Season with salt and pepper.

Heat olive oil in large ovenproof nonstick skillet over medium-high heat. Add fish with marinade still clinging to surface and cook until brown, about 3 minutes per side. Transfer skillet to oven and roast fish until cooked through, about 8 minutes.

Divide Moroccan salad among 6 plates. Top each portion with sturgeon fillet and serve.

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