*This recipe is gluten-free according to industry standards
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Ingredients
- garlic 1 clove, finely sliced
- red chilli 1, finely sliced (optional)
- baby plum tomatoes 300g, halved
- chickpeas 400g tin, drained and rinsed
- olive oil 3 tbsp
- smoked paprika 1 tsp
- cod loin fillets 4 pieces (about 125g each)
- flat-leaf parsley a small bunch, chopped
- lemon wedges to serve
- crusty bread to serve
Method
-
Step 1
Heat the oven to 190C/fan 170C/gas 5. Put the garlic, chilli (if using), tomatoes and chickpeas in a baking dish and add the olive oil and paprika. Toss together then roast for 10 minutes. Sit the cod on top, season, then put back in the oven for another 10-15 minutes or until the cod is cooked through and flakes easily. Scatter with parsley and serve with lemon wedges and crusty bread.
Nutritional Information
- Kcals 263
- Fat 11g
- Saturates 1.6g
- Carbs 11.7g
- Sugars 2.6g
- Fibre 4.8g
- Protein 27g
- Salt 0.3g
