Roast fish with chickpeas & ginger

10-30 minutes 4 servings 400 kcal or less chickpea chickpeas chopped tomato chopped tomatoes coriander fish mains pollock quick red chilli red chillies root ginger spice spices

N/A

Source

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

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.