Tasty and easy to make fish recipe with a Thai twist. This recipe is gluten, dairy and egg free.
Vegetable Oil 30 g (3 tbsp)
Thai 7 Spices Seasoning 10 g (1 tbsp)
Ginger (peeled and finely chopped or grated) 100 g
Chili (deseeded and finely chopped) 5 g
Chickpeas (drained and rinsed) 400 g
Tomato (chopped) 400 g
White Fish Fillets 700 g
Coriander Leaves (coarsely chopped) 15 g
1. Heat oven to 200C/fan 180C/gas 6. Heat the oil in a deep, ovenproof frying pan, tip in the 7-spice and sizzle for a moment. Add the ginger and chili, give it a stir, then add the chickpeas, stirring to coat them with the spices. Pour in the tomatoes and bring to boil.
2. Place the fish on top of the chickpea mix, skin side down. Splash some of the sauce over the fish, then roast for 12 mins, or until the fish flakes when gently pressed. Scatter over the coriander and serve.
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