Roast Fish with Chickpeas and Ginger
An autumnal warmer of a fish dish.
Ingredients
3 tbsp vegetable oil, 3 tsp Thai 7- spice, 100g root ginger, 1 red chilli, 400g can chickpeas, 400g can chopped tomatoes, 4 175g white fish fillets, handful coriander leaves.
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.