Roast fish with chickpeas & ginger
Serves 4
Easy
Prep:
Cook:
An autumnal warmer of a fish dish from John Torode
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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 chillideseeded and finely chopped
- 400g can chickpeasdrained and rinsed
- 400g can chopped tomatoes
- 4 white fishfillets, approx 175g each
- large handful corianderleaves, coarsely chopped
Nutrition: per serving
- kcal318
- fat12glow
- saturates1g
- carbs16g
- sugars3g
- fibre4g
- protein38g
- salt2.01g
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.
