COCONUT CRUMBED FLATHEAD WITH LIME AIOLI AND CHICKPEA SALAD

This was going to be a dish of flathead in panko crumbs. Then I thought of adding coconut to the crumbs. The coconut then gave me ideas of an aïoli made with lime juice. And both of these made me think of coastal Mexico (and come to think of it, a lot of Mexico is coastal - 9330 kms to be exact), so I made a salad of chickpeas (which were probably introduced to Mexico by the Spanish, who were introduced to them by the Moors), tomatoes (which originated in Mexico), chillies (also Mexican) and basil (which seems to have come from Persia). I think the same coconut coating would have also worked well with a mango salsa. Maybe next time.

COCONUT CRUMBED FLATHEAD WITH LIME AIOLI AND CHICKPEA SALAD