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Chorizo baked haddock, cherry tomatoes & chickpea purée

Chorizo baked haddock, cherry tomatoes & chickpea purée

By Hailey Matta
10’ Prep time
25’ Cook time
35’ Total time
469 Calories
2 Serving

Summary

The spicy chorizo crumb lifts a fish supper, and the accompaniments provide 2 of your 5 a day.
Hailey Matta 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Put the onion in a roasting tin, scatter over the chorizo and bake for 10 minutes. Shake the dressing to mix, then brush the fish on both sides with 2 tsp of the dressing and add to the tin with the tomatoes. Return to the oven for a further 15 minutes, or until the fish is cooked through.
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Step 2

Put the chickpeas, carrot, garlic, oregano, stock pot and 250ml boiling water in a saucepan. Cover with a lid and cook for 8-10 minutes until the carrots are tender. Use a potato masher to mash the ingredients to a coarse purée, adding a dash more boiling water if the purée is dry.
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Step 3

Transfer the chickpea purée, fish, onions and tomatoes to plates, spooning over any pan juices, and drizzle with the remaining dressing. Scatter with extra oregano leaves.

Ingredient

  • Chickpeas
    Chickpeas
    400 grams
  • Red onion
    Red onion
    1
  • Cherry vine tomatoes
    Cherry vine tomatoes
    150 grams
  • Oregano
    Oregano
    2 tbsp
  • Carrot
    Carrot
    1
  • Garlic clove
    Garlic clove
    1
  • Cooks’ ingredients chorizo crumb
    Cooks’ ingredients chorizo crumb
    25 grams
  • Haddock fillets
    Haddock fillets
    240 grams
  • Knorr vegetable stock pot
    Knorr vegetable stock pot
    0.5
  • Italian balsamic & olive oil dressing
    Italian balsamic & olive oil dressing
    2 tbsp
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