Let the oven do the work – this simple one-tray roasted fish recipe will be ready in around 40 minutes.
Ingredients
- 300g waxy potatoes
- 2 tbsp olive oil
- 400g can chopped tomatoes
- 100ml vegetable stock
- 2 tsp garam masala
- 1 tsp each ground turmeric, ground coriander and cumin seeds
- ½ tsp hot chilli powder
- 1 tbsp grated fresh ginger
- 2 crushed garlic cloves
- 400g can chickpeas (drained and rinsed)
- 4 thick cod fillets
- A handful of fresh coriander leaves
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Cut 300g waxy potatoes into 1.5cm cubes, then drizzle with 2 tbsp olive oil. Pour over a 400g can chopped tomatoes and 100ml vegetable stock. Sprinkle over 2 tsp garam masala, 1 tsp each ground turmeric, ground coriander and cumin seeds, and ½ tsp hot chilli powder. Add 1 tbsp grated fresh ginger and 2 crushed garlic cloves. Season well, toss to combine, then roast for 20 minutes. Remove from the oven and stir through a 400g can chickpeas (drained and rinsed). Season 4 thick cod fillets, place on top of the potato and chickpeas and roast for a further 10-12 minutes. Sprinkle with fresh coriander leaves and serve.
Nutritional info
Per serving: 358kcals, 8.1g fat (1g saturated), 32.4g protein, 30.2g carbs, 4.3g sugar, 0.5g salt