To cut down on chopping, use 3-4 tbsp Bart’s ginger paste in sunflower oil instead of fresh ginger.
Heat oven to 200C/fan 180C/gas 6. Heat the oil in
a deep, ovenproof frying pan, tip in the 7-spice and sizzle
for a moment. Add the ginger and chilli, give it a stir,
then add the chickpeas, stirring to coat them with the
spices. Pour in the tomatoes, season to taste and bring
to the boil.
Season the fish and place on top of the chickpea mix,
skin side down. Splash some of the sauce over the fish,
then roast for 12 mins, or until the fish flakes when
gently pressed. Scatter over the coriander and serve.