Roast Fish with Chickpeas and Ginger

Name: Roast Fish with Chickpeas and Ginger
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Cuisine: british
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

4.50 (20)

⏱ 25 mins 🍽 Serves 4 🌶 british ✅ Easy 🏷 Main course

This warming British dish is perfect for a speedy dinner or lunch. White fish fillets are seasoned and roasted on a bed of chickpeas simmered with Thai 7-spice, fresh ginger, chilli and chopped tomatoes. The result is a flavourful, one-pan meal finished with a scattering of fresh coriander. It serves four people and takes only 25 minutes from start to finish.

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

Method

Set your oven to 200C/fan 180C/gas 6. Warm the oil in a deep ovenproof frying pan, then add the 7-spice and let it sizzle briefly. Stir in the ginger and chilli, followed by the chickpeas, coating them in the spices. Pour in the tomatoes, season, and bring the mixture to a boil.
Season the fish fillets and lay them skin side down on top of the chickpea mixture. Spoon a little sauce over the fish, then roast for 12 mins, or until the fish flakes easily. Finish by scattering the chopped coriander over the top before serving.

Nutrition (per serving)

Calories318 kcal

Fat12 g

Saturates1 g

Carbs16 g

Sugars3 g

Fibre4 g

Protein38 g

Sodium804 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinebritish