Roast fish with chickpeas & ginger

• vegetable oil↗3 tbsp tbsp
• spice3 tsp Thai 7- tsp

  (we used Schwartz)

• root ginger↗very large knob

  (about 100g), peeled and finely chopped or grated

• red chilli↗1

  deseeded and finely chopped

• chickpeas↗400g can g

  drained and rinsed

• chopped tomatoes400g can g
• white fish4

  fillets, approx 175g each

• corianderlarge handful

  leaves, coarsely chopped

Step-by-step instructions

1. 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 chilli, give it a stir, then add the chickpeas, stirring to coat them with the spices. Pour in the tomatoes, season to taste and bring to the boil.

2. 2

   Season the fish and place 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.