OVEN BAKED FISH WITH CHORIZO AND CHICKPEAS

 

OVEN BAKED FISH WITH CHORIZO AND CHICKPEAS

Serves 2

2.5 Syns per serving

400g fillet of fish, skin on - hake, cod, haddock, coley, etc. Always buy from a fishmonger if poss.
75 g diced chorizo - 5 Syns
200g chickpeas, drained and rinsed
1 large tomato, finely diced
Half a tbsp. tomato puree
Half a veg stock cube dissolved in 100ml of boiling water
Small bunch of parsley, chopped
Half a red onion, diced

Pre-heat the oven to 180C/Gas 4.C
ook the chorizo in a non-stick pan until the oils have run. Then add the red onion (I always soften mine off in the microwave, with a splash of water before this) and cook gently for 3 minutes.
Add the chickpeas to the pan and cook for a further 2 minutes.
Add the puree and cook for another 2 minutes.
Finally, add the stock, bring to the boil, then simmer for 5 minutes.
Mix the diced tomato and parsley into it, cover and set to one side.
Spray a non-stick frying pan well with Frylight and put the fish in, skin side down. Cook over a moderate heat for 4 minutes.
Once well seared, flip over and cook for a further minute, then put in the oven for 5 minutes or until the fish is thoroughly cooked through. It should easily flake with a fork when it's ready.
Serve the fish on a bed of the chickpea and chorizo mixture.