Roast Fish With Chickpeas & Ginger
Aromatic Thai spices infuse this dish with bold flavors as ginger and chili add a touch of heat. Tender white fish fillets sit atop a fragrant chickpea and tomato stew, creating a harmonious blend of textures and tastes. Finished with a sprinkle of fresh coriander, this dish is a delightful marriage of aromatic spices and wholesome ingredients.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 318 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 38 grams protein
- Sodium Content: 2.01 milligram of sodium
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