Pan-fried fish with chickpeas, cider and cream
- July 2013
- for 4 people
- 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.
- 22.1g (7.8g saturated)
- 25.2g (4.5g sugars)
- 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
- 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.
- 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.
- To serve, spoon the creamy chickpeas into bowls, top with the fish and garnish with extra parsley.
If your frying pan isn’t non-stick, line it with baking paper.
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