Roast Pollack with Tomato & Cumin Spiced Chickpeas

Total: 30 mins

Flaky roasted pollack fillets top off a hearty mix of nutty cumin-spiced chickpeas, leafy seasonal kale and juicy vine tomatoes, brightened with a squeeze of lemon.

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362 kcal
(per portion)

Ingredients you'll need

4 pollack fillets
2 onion
2 garlic clove
4 vine tomatoes
200g kale
800g tin of chickpeas
4 tsp ground cumin
2 lemon

From your kitchen

3 tsp olive oil
Sea salt
Freshly ground pepper
2 tbsp water

You'll need

Baking tray
Large frying pan

Step by step this way

1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with greaseproof paper and add the pollack fillets. Rub the fillets with 1 tsp olive oil and a pinch of salt and pepper. Set to one side.
2.
Peel the onion and thinly slice it. Peel and finely chop the garlic. Dice the tomatoes. Pull the kale leaves their cores and roughly chop the leaves.
3.
When the oven is hot, slide in the tray of fish and roast for 12-15 mins, till flaky and cooked through.
4.
Meanwhile, pour 2 tsp olive oil into a large frying pan and warm it to a medium-high heat. Add the onion and some salt and pepper and fry for 5 mins, stirring occasionally, till golden and glossy.
5.
Drain the chickpeas and add them to the onions, along with the tomatoes, garlic, kale and 2 tsp ground cumin. Add 2 tbsp cold water. Stir and fry for 5 mins, till the kale has wilted.
6.
Grate the lemon zest into the frying pan and squeeze in a little juice. Stir, taste and add more salt, pepper or lemon juice if needed.
7.
Divide the veg and chickpeas between 2 warm plates. Top with a pollack fillet each and serve.

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