4 x 200 gram fish fillets, we used monkfish
1⁄4 cup olive oil
finely grated zest of 1 lemon
2 tablespoons chopped flat-leaf parsley
2 cloves garlic, crushed
2 tablespoons sliced almonds
1 punnet cherry tomatoes
2 tablespoons lemon juice
200 grams purchased hummus
2 handfuls rocket leaves
1⁄2 small red onion, very thinly sliced
Marinade: Combine all the ingredients in a shallow dish and season. Add the fish and turn to coat. Leave for a few minutes or up to 2 hours.
Heat a sauté pan and cook the fish on all sides until just cooked through. Transfer to a plate and cover loosely to keep warm. Reserve the marinade.
Add the almonds to the pan and cook until starting to colour. Add the tomatoes and sauté until the skins just start to split. Scrape in the remaining marinade and lemon juice and swirl to release any bits on the base.
To serve: Spread the hummus on serving plates. Top with a piece of fish and spoon over the tomatoes and pan juices. Combine the rocket and red onion and stack on top of the fish. Serve with warm crusty bread rolls.