Pan-fried fish with chickpeas, cider and cream

Pan-fried fish with chickpeas, cider and cream
  • Serves icon for 4 people
  • Time icon Ready in 20 mins

This simple fish recipe is made with white fish fillets suck as pollock, cod or coley. It also works well with chicken breasts or pork chops.

Nutrition: per serving

Calories
474kcals
Fat
22.1g (7.8g saturated)
Protein
38.9g
Carbohydrates
25.2g (4.5g sugars)
Fibre
8.1g
Salt
0.3g
Calories
474kcals
Fat
22.1g (7.8g saturated)
Protein
38.9g
Carbohydrates
25.2g (4.5g sugars)
Fibre
8.1g
Salt
0.3g

Ingredients

  • 3 tbsp olive oil
  • 1 small onion, sliced
  • 2 garlic cloves, crushed
  • 250ml medium-dry cider
  • A few fresh thyme sprigs
  • 2 x 400g tins chickpeas, drained and rinsed
  • 75ml double cream
  • Handful of fresh flatleaf parsley, chopped, plus extra to garnish
  • 4 x 150g sustainably sourced white fish fillets (such as pollock, cod or coley), skinned

Method

  1. Heat half the olive oil in a frying pan, then gently fry the onion for 5 minutes. Add the garlic and cook for 1 minute. Add the cider and thyme and bubble over a medium heat for 6-8 minutes until reduced by half. Add the chickpeas and cream, then simmer for 2 minutes more. Season to taste, then remove from the heat and stir through the chopped parsley.
  2. Meanwhile, heat the remaining oil in a non-stick frying pan (see tip). Season the fish, then fry over a medium heat for 4-5 minutes without turning until cooked through.
  3. To serve, spoon the creamy chickpeas into bowls, top with the fish and garnish with extra parsley.

delicious. tips

  1. If your frying pan isn’t non-stick, line it with baking paper.

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