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Chorizo baked fish, cherry tomatoes & chickpea purée
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1 red onion, cut into thin wedges
25g Cooks’ Ingredients Chorizo Crumb
240g pack haddock fillets
2 tbsp Italian balsamic & olive oil dressing
150g cherry vine tomatoes
400g can chickpeas, drained
1 carrot, peeled and chopped
1 clove garlic, chopped
2 tbsp chopped oregano, plus extra leaves to sprinkle
½ x Knorr Vegetable Stock Pot
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.
Typical values per serving:
2 of your 5 a day; high in fibre.
This recipe was first published in August 2020.