- 4 x 150g haddock fillets, skinned and boned
- 1 tbsp rapeseed or olive oil
- 400g tin chopped tomatoes
- Salt and freshly ground black pepper
- 400g tin chickpeas, drained and rinsed
- 50g spinach, roughly chopped
- 1 tbsp lemon juice
- 1 tsp garam masala
Baked Haddock with Spinach and Chickpeas
4 people
1 h
Nutrition per serving
-
kcal770kcal
-
protein44g
-
saturates3.7g
-
carbs123g
Ingredients
1 small onion, roughly chopped
- 1 green chilli, roughly chopped
- 3 garlic cloves, roughly chopped
- 3cm ginger, roughly chopped
- 2 sticks of lemongrass, trimmed and finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 3 tbsp water
To serve: Basmatti rice and Naan bread
Baked Haddock
- 4 x 150g haddock fillets, skinned and boned
- 1 tbsp rapeseed or olive oil
- 400g tin chopped tomatoes
- Salt and freshly ground black pepper
- 400g tin chickpeas, drained and rinsed
- 50g spinach, roughly chopped
- 1 tbsp lemon juice
- 1 tsp garam masala
Spice Mix
1 small onion, roughly chopped
- 1 green chilli, roughly chopped
- 3 garlic cloves, roughly chopped
- 3cm ginger, roughly chopped
- 2 sticks of lemongrass, trimmed and finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 3 tbsp water
To serve: Basmatti rice and Naan bread
Method
Copy TextHeat a tablespoon of oil in a large, non-stick frying pan, over a low to medium heat. Add the spice paste and cook for 10 minutes to cook the spices, stirring all the time. Add the chopped tomatoes, season with a little salt and bring to a simmer. Cook for 5 minutes over a gentle heat.
Add the chickpeas along with 200mls of water. Simmer for 20 minutes until thickened. Add the spinach and cook for a few minutes to allow the spinach to wilt.
Stir in the lemon juice and garam masala. Taste and season.
Season the fish and add it into the sauce, cover and cook for a further 10-12 minutes.
To make the Spice Mix: Put all the paste ingredients into a blender or food processor, and whizz until smooth.
The Quality Mark & You
Learn moreMethod
Copy TextHeat a tablespoon of oil in a large, non-stick frying pan, over a low to medium heat. Add the spice paste and cook for 10 minutes to cook the spices, stirring all the time. Add the chopped tomatoes, season with a little salt and bring to a simmer. Cook for 5 minutes over a gentle heat.
Add the chickpeas along with 200mls of water. Simmer for 20 minutes until thickened. Add the spinach and cook for a few minutes to allow the spinach to wilt.
Stir in the lemon juice and garam masala. Taste and season.
Season the fish and add it into the sauce, cover and cook for a further 10-12 minutes.
To make the Spice Mix: Put all the paste ingredients into a blender or food processor, and whizz until smooth.
Serving Suggestions
To serve: Serve with basmati rice and naan bread.
