This spicy chorizo crumb lifts a fish supper and the accompaniments provide two of your 5 a day.
HealthyHigh fibre2 of your 5 a day
Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
Ingredients
1 red onion, cut into thin wedges
25g Cooks’ Ingredients Chorizo Crumb
240g haddock fillets
2 tbsp Italian balsamic & olive oil dressing
150g cherry vine tomatoes
400g can chickpeas, drained
1 carrot, peeled and chopped
1 garlic clove, chopped
2 tbsp chopped oregano, plus extra leaves to sprinkle
½ Knorr Vegetable Stock Pot
Method
Preheat the oven to 200ºC, gas mark 6. Put the onion in a roasting tin, scatter over the chorizo and bake for 10 minutes. Shake the dressing to mix, then brush the fish on both sides with 2 tsp of the dressing and add to the tin with the tomatoes. Return to the oven for a further 15 minutes, or until the fish is cooked through.
Put the chickpeas, carrot, garlic, oregano, stock pot and 250ml boiling water in a saucepan. Cover with a lid and cook for 8-10 minutes until the carrots are tender. Use a potato masher to mash the ingredients to a coarse purée, adding a dash more boiling water if the purée is dry.
Transfer the chickpea purée, fish, onions and tomatoes to plates, spooning over any pan juices, and drizzle with the remaining dressing. Scatter with extra oregano leaves.
Cook’s tip
When you drain the can of chickpeas, keep the liquid. It’s known as aquafaba and it can be used in cooking for vegan meringues, amongst other things. Have a look at the recipe pages of waitrose.com for more inspiration on how to use it.
