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    Oven Roast Cod with Chickpea Mash

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    Oven Roast Cod with Chickpea Mash

    I used canned chickpeas for speed, rather than soaking and cooking dried chickpeas.

    Serves: 4


    • 1 lemon, quartered
    • Rock salt
    • 4 pieces prime skinless cod portions, each weighing about 125g
    • 3 fresh lemon thyme sprigs
    • Cracked black pepper
    • 2-3tbsp Waitrose Extra Virgin Olive Oil
    • 2 x 410g cans chickpeas, drained
    • 2 garlic cloves, crushed
    • 2 tsp ground cumin


    1. Preheat the oven to 220°C, gas mark 7. Place the cod fillets in a roasting tin. Squeeze the juice from the lemon quarters. Reserve the juice and put the lemon quarters into the tin with the fish and thyme, then sprinkle with salt, pepper and a drizzle of oil. Roast for 10-15 minutes on the top shelf or until the fish is cooked.
    2. Meanwhile, place the chickpeas in a food processor with the reserved lemon juice, the garlic, cumin, some seasoning and the remaining olive oil. Process for a few seconds so the mash still has some texture.
    3. Heat the mash in the microwave on full power for 1-2 minutes. Spoon on to warmed plates, top with a piece of fish and drizzle over a little oil.

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