Name: Roast fish with chickpeas & ginger
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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

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Roast fish with chickpeas & ginger

Roast fish with chickpeas & ginger

John Torode

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.5 out of 5.20 ratingsRate

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An autumnal warmer of a fish dish from John Torode

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal318
fat12g

low
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.

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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A star rating of 4.5 out of 5.20 ratings

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