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  • 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

Nutrition: per serving

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

  • step 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.

  • step 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.

RECIPE TIPS
MAKE IT EVEN QUICKER

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

Recipe from Good Food magazine, September 2006

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Comments, questions and tips (20)

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Overall rating

A star rating of 4.5 out of 5.20 ratings

joanna1972

A star rating of 4 out of 5.

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…

lozandjon

Loved this one, so flavoursome. Quick & easy too which is great for a midweek meal.

Rowena Wilkes avatar

Rowena Wilkes

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 avatar

Rowena Wilkes

A star rating of 5 out of 5.

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…

tigershu

A star rating of 4 out of 5.

I tried this with a thick piece of hake and it was delicious.

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