Pan-fried fish with chickpeas, cider and cream

Name: Pan-fried fish with chickpeas, cider and cream
Yield: for 4 people
Cuisine: British recipes
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

3 Reviews

Portion size: for 4 people
Ready in 20 mins
Difficulty: easy

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This simple and super-flexible fish recipe is made with white fish fillets suck as pollock (a sustainable choice in the UK), cod or coley. It also works well with chicken breasts or pork chops.

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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

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Method

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.
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