Roast fish with chickpeas & ginger

Roast fish with chickpeas & ginger

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(19 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
An autumnal warmer of a fish dish from John Torode

Nutrition and extra info


  • kcal318
  • fat12g
  • saturates1g
  • carbs16g
  • sugars3g
  • fibre4g
  • protein38g
  • salt2.01g


  • 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


  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.

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Comments, questions and tips

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31st Oct, 2014
Was a tad concerned about the amount of ginger in this...but it worked perfectly, the heat was lovely without overpowering the flavours. Didn't bother heating up the oven to finish this off (seemed like a waste of energy), just popped the lid on the frying pan after adding the fish until it was cooked....yummy!
20th May, 2013
Loved this one, so flavoursome. Quick & easy too which is great for a midweek meal.
Rowena Wilkes's picture
Rowena Wilkes
15th Jan, 2012
Made it again today and it was much better this time. I added an extra tin of tomatos to make the 'sauce' go further. I only put 1.5 tsp of 7 spice in aswell and I think this was plenty. Really enjoyed it and will be making it again
Rowena Wilkes's picture
Rowena Wilkes
13th Jan, 2012
I have cooked this before a long time ago and thought that the ginger was way too over-powering. I think that was because i found it hard to grate it fine enough and it was a bit too fibreous (spelling??) for my liking. Im going to try this recipe again tomorrow as I now have a super-duper contraption for getting ginger grated perfectly without all the fibres. Cant wait!
15th Sep, 2011
I tried this with a thick piece of hake and it was delicious.
19th Jul, 2011
Thanks Hayleydthatsme...I'll give that a go!
16th Feb, 2011
Ingredients to make your own Thai 7-spice mix Salt Chilli Garlic Coriander Lemon Peel Ginger Cinnamon Black Pepper Cumin 9 ingredients in a 7 spice formula? Salt and Lemon Peel are not regarded as spices!
30th Oct, 2010
This was lovely, except that I over did it with a scotch bonnet chili. Will definatley do again, minus that.
6th Apr, 2010
A lovely recipe which I have done quite a few times (a good way to do fish in the winter), although I only use 1 tsp of 7spice, otherwise I think it might blow my head off!
26th Apr, 2009
Have made this loads of times, really lovely flavours but often comes out a bit watery - not sure if this is the tinned tomatoes or perhaps the fish (usually use haddock)??? Anyone got any ideas on how to prevent this? Thanks


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