Chorizo baked haddock, cherry tomatoes & chickpea purée

Chorizo baked haddock, cherry tomatoes & chickpea purée

The spicy chorizo crumb lifts a fish supper, and the accompaniments provide 2 of your 5 a day.

3.5 out of 5 stars(2) Rate this recipe
HealthyHigh fibreHigh protein2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

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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

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,966kJ/ 469kcals

Fat

14g

Saturated Fat

3.3g

Carbohydrates

39g

Sugars

14g

Fibre

15g

Protein

39g

Salt

1.7g

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