- 4 skin-on striped walleye fillets (5 oz. each), scaled
- Kosher salt and freshly ground black pepper
- 3/4 cup all-purpose unbleached flour (GF use Domata All Purpose Flour)
- 3 Tbs. extra-virgin olive oil; more for drizzling
- 1/4 tsp. cumin seeds
- 2 cups seeded, diced fresh tomatoes
- 1 19-oz. can chickpeas, drained and rinsed (about 2 cups)
- 1 tsp. grated lemon zest
- 1/2 cup chopped fresh cilantro, plus whole leaves for garnish
- Chile sauce to taste
- Heat the oven to 200°F. Pat the fish fillets dry and season all over with 1/2 tsp. salt and 1/4 tsp. pepper. Put the flour in wide, shallow dish and lightly dredge the fish in the flour, shaking off any excess.
- Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Arrange the fish skin side down in the pan so the fillets fit without touching. Cook undisturbed for 4 minutes. With a spatula, peek under a fillet to see if the skin is golden-brown and crisp. If not, cook 1 minute more. Flip the fillets and cook until lightly golden-brown and just cooked through, an additional 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and keep warm in the oven.
- Reduce the heat to medium, add the cumin seeds to the skillet, and cook, stirring, until fragrant, about 10 seconds. Add the tomatoes, 1/2 tsp. salt, and 3 Tbs. water and cook until they become saucy, 3 to 4 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Add the preserved lemon (or lemon zest) and chopped cilantro. Season to taste with salt and pepper.
- Place the fish on the plate skin side up. Spoon on the chickpea mixture and garnish with the chile sauce and a scattering of cilantro leaves. If desired, drizzle extra-virgin olive oil over the fish at the table. May be served over cous cous or rice.
Gooseberries Fresh Food Market