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Roast fish with chickpeas & ginger
- 3 tbsp vegetable oil
- 3 tsp Thai 7- spice (we used Schwartz)
- very large knob root ginger (about 100g), peeled and finely chopped or grated
- 1 red chilli , deseeded and finely chopped
- 400g can chickpeas , drained and rinsed
- 400g can chopped tomatoes
- 4 white fish fillets, approx 175g each
- large handful coriander leaves, coarsely chopped
Directions:View on BBC Good Food
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