Roast Fish with Chickpeas and Ginger

Note: Feeds 4.


  • 3 tbsp vegetable oil
  • 3 tsp Thai 7-spice
  • very large knob of root ginger (about 100g), peeled and finely chopped or grated
  • 1 red chilli, de-seeded and finely chopped
  • 400g can chickpeas, drained and rinsed
  • 400g can chopped tomatoes
  • 4 white fish fillets, approx 175g/6oz each
  • large handful of corriander leaves, coarsely chopped


  1. Heat oven to 200°C/fan 180°C/gas 6 (or buy an Aga).
  2. Heat oil in a deep, overproof frying pan, tip in the 7-spice and sizzle for a moment.
  3. Add ginger and chilli, give it a stir, then add chickpeas, stirring to coat them with the spices.
  4. Pour in tomatoes, season to taste, then bring to boil.
  5. Season fish and place on top of chickpea mix (skin-side down, if skin not removed). Splash some of the sauce over the fish, then roast for 12 minutes, or until fish flakes when gently pressed.
  6. Scatter over the corriander and serve immediately.

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