Roast fish with chickpeas & ginger

Recipe uploaded by

John Torode

5 ratings

Recipe by John Torode

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1. 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.
2. 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.

Make it even quicker

To cut down on chopping, use 3-4 tbsp Bart's ginger paste in sunflower oil instead of fresh ginger.

318 kcalories, protein 38g, carbohydrate 16g, fat 12 g, saturated fat 1g, fibre 4g, salt 2.01 g

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• Trudi

  14 December 2007

  Trudi rated and commented on this recipe

  

  I was intruiged (and a little sceptical) but the flavours do work.

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• lzl

  13 January 2008

  lzl rated and commented on this recipe

  

  This is something I saw in the magazine and now cook all the time - quick, easy and really tasty!!

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• bc500

  03 March 2008

  bc500 rated and commented on this recipe

  

  Very tasty, quick and nutritious. But don't add the chilli unless you like your food with a real kick - the thai 7 spice alone contains quite a lot of chilli!

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• katyrouth

  11 April 2008

  katyrouth rated this recipe

  

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• Inga

  22 April 2008

  Inga commented on this recipe

  Any idea what you could instead of Thai 7 spice in case I cannot find it here in Iceland?

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• katyrouth

  25 April 2008

  katyrouth commented on this recipe

  Inga - I tend to use garam masala instead as I felt I already had too many spice mixes in my cupboard and wouldn't use Thai 7-spice often enough to make it worth it. Just use whatever you like!

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• Kate

  11 September 2008

  Kate rated and commented on this recipe

  

  Really quick & easy. Very tasty but I think I overdid the 7 spice which had us rather hot & sweaty!! Other than that it was lovely and would def make again.

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Ingredients

• 3 tbsp vegetable oil
• 3 tsp Thai 7- spice (we used Schwartz)
• very large knob root ginger (about 100g), peeled and finely chopped or grated
• 1 red chilli , deseeded and finely chopped
• 400g can chickpeas , drained and rinsed
• 400g can chopped tomatoes
• 4 white fish fillets, approx 175g each
• large handful coriander leaves, coarsely chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 15 mins

Low-fat

Ingredients

• 3 tbsp vegetable oil
• 3 tsp Thai 7- spice (we used Schwartz)
• very large knob root ginger (about 100g), peeled and finely chopped or grated
• 1 red chilli , deseeded and finely chopped
• 400g can chickpeas , drained and rinsed
• 400g can chopped tomatoes
• 4 white fish fillets, approx 175g each
• large handful coriander leaves, coarsely chopped

318 kcalories, protein 38g, carbohydrate 16g, fat 12 g, saturated fat 1g, fibre 4g, salt 2.01 g

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