Monday, January 14, 2013

Roasted Fish with Chickpeas and Ginger

fish and chickpea


My mom is visiting from Bermuda and it was much needed as the past few months were rough. Her delightful spirit is very much welcome around here. As well as the goodies she always brings me when she visits!

Amongst the goodies, she brought me Bermuda Fish. She couldn’t tell me what kind it was but hey.. does that matter? As long as it is from the waters of is all good!

I pondered on what to do with it as it thawed, so I went on pinterest for some ideas. Found a recipe that included Chickpeas and we love chickpeas round these here parts. The recipe was simple to execute as well. That works for me.

I made a few substitutions and hands down this fish recipe was KILLER! It will remain a staple dish in our house!


adapted from: bbcgoodfood


4 White fish fillets

1 15 oz can of tomatoes

1 15oz can of chickpeas

1 large ginger root, peeled and grated

chili seasoning to taste

3 tsp graham marsala

3 tbsp vegetable oil



Season fish with your preferred fish seasoning and set aside.

Preheat oven to 350 degrees

Heat oil in deep ovenproof frying pan.

Add the graham marsala and let it sizzle for a moment, then add the chili and the ginger and stir.

Add chickpeas and stir to coat.

Pour in the tomatoes and bring to a boil.

Now, once boiled bring in the fish and place on top of the chickpea tomato mix and gentle scoop a little of the sauce on top of the fish.

Place in oven and bake for approximately 12 to 15 mins or until fish flakes when pressed with a fork.



I served this with a Mexican rice but it is also very good with white rice. I also had it with just salad with Greek dressing and it was delicious. This recipe is very easy and can be suited to your taste!

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