Roasted Pollack with Tomato & Cumin Spiced Chickpeas

Prep: 15 mins

Cook: 15 mins

Flaky roasted pollack completes this hearty yet light fish supper, featuring a golden jumble of cumin spiced chickpeas, seasonal kale and juicy tomatoes, finished with a zing of lemon.

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363 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
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 pop on the pollack fillets. Rub the fillets with 1 tsp 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. Trim any woody ends from the kale and shred the leaves.
3.
When the oven is hot, slide in the fish and roast for 12-15 mins, till flaky and cooked through.
4.
Pour 2 tsp oil into a large frying pan and warm to a medium-high heat. Slide in the onion. Sprinkle with salt and pepper and fry for 5 mins, stirring occasionally, till golden and softened.
5.
Drain the chickpeas and add them to the onions, along with the chopped tomatoes, garlic, kale and 2 tsp ground cumin. Pour in 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 the juice. Have a taste and add more salt or pepper if needed.
7.
Divide the chickpeas between 2 warm plates. Top each with a roasted pollack fillet and serve.

This recipe is from

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