I’ve put cod here, but any thick fish fillets will work just as well in this easy dish haddock, monkfish or whiting are all good choices, being low in fat and a great source of protein.
- Yield: 2 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 15 Minutes
- 5 oz (2 x 150 g) thick cod fillets (with skin)
- 1 tbsp peeled and grated fresh root ginger
- 1 red chilli, deseeded and shredded
- 1 grated large lime juice and zest
- 1 tbsp olive oil, plus extra for brushing
- 1 red onion, thinly sliced
- 2 garlic cloves, crushed
- 14 oz (400 g) canned chickpeas (garbanzo beans), rinsed and drained
- 7 oz (200 g) spring greens or spinach, washed and shredded
- a pinch of dried chilli flakes
- salt and freshly ground black pepper
- lime wedges, to serve
How to Make It
- Preheat the oven to 200°C/180°C fan/400°F/gas 6.
- Place the cod, skin side down, in an oiled roasting pan. Sprinkle the ginger, chilli and lime juice over the fish and season with salt and pepper. Bake in the oven for 15 minutes until the fish is opaque and cooked through.
- Meanwhile, heat the oil in a frying pan (skillet) set over a medium heat, add the onion and cook, stirring occasionally, for about 8 minutes until softened. Stir in the garlic and cook for 1 minute.
- Add the chickpeas (garbanzo beans) and greens and cook over a low heat for 2–3 minutes until the greens wilt and the chickpeas are hot. Season with salt and pepper and sprinkle with lime zest and chilli flakes.
- Serve the chickpeas immediately with the baked cod fillets, with lime wedges for squeezing.