Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the grill to high and put the peppers on a baking tray; rub with 1 tsp oil. Grill for 8-10 minutes, turning halfway, until blackened and softened. Put in a large bowl, cover with cling film and set aside to cool.
Mix the chick peas and green beans on the tray with another 1 tsp olive oil, season and spread out. Place the fish on top and coat with the final 1 tsp oil. Season and grill everything for 5 minutes. Scatter over the almonds and grill for a final 3-5 minutes, until the fish is just flaking and piping hot, and the green beans are tender. Meanwhile, remove and discard the skin and seeds from the grilled peppers, then roughly tear.
Set the fish aside and mix the peppers, garlic, lemon zest and juice, paprika and parsley through the chick pea mixture. Divide between plates and serve the fish on top, sprinkling with a pinch more paprika.
Typical values per serving when made using specific products in recipe
Energy | 1,635kJ/ 390kcals |
|---|---|
Fat | 16.7g |
Saturated Fat | 2.1g |
Carbohydrates | 22.7g |
Sugars | 11.8g |
Fibre | 8g |
Protein | 37.1g |
Salt | 0.4g |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
