Roast Fish with Ginger
Ginger is a great spice to cook with – it’s used for everything from soothing travel sickness to calming an inflammatory reaction. In this recipe fish is the star ingredient but the chickpeas boost the protein and dietary fibre content helping you to feel fuller for longer. This recipe is a quickie – shouldn’t take more than 30 mins from start to table.
Ingredients (Serves 4)
· 3 tbsp vegetable oil
· 3 tsp Thai 7- spice (you’ll find this in the supermarket with dried herbs and spices)
· 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
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.
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.
We found this recipe on the BBC Good Food website