Lemon cod with spicy chick peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Directions
1. Cook the fish: preheat the grill. Mix the lemon zest with half a tbsp of oil. Line a roasting tin with foil, oil lightly and add the fish. Brush the fish with the lemon oil. Season and grill for 8-10 minutes until cooked (no need to turn it).
2. Prepare the chickpeas: meanwhile, heat the rest of the oil and fry the onion until golden. Add the spinach and cook until wilted. Stir in the minced chilli pepper or flakes. Tip in the chickpeas and one tbsp of lemon juice, heat through and season. Spoon the chickpea mixture on to hot plates and serve the fish on top. Drizzle with a little extra lemon juice.
Number of Servings: 2
Recipe submitted by SparkPeople user ANNETJE.
1 lemon, zest and juice 1 tbsp light olive oil, plus extra2x150gr cod fillets, skinned2 shallots or 1 small onion, sliced into thin wedges300 gr fresh spinach1 fresh chilli pepper, minced or 1 tsp dried chilli flakesCan of chickpeas, rinsed and drained (drained weight 240gr)
1. Cook the fish: preheat the grill. Mix the lemon zest with half a tbsp of oil. Line a roasting tin with foil, oil lightly and add the fish. Brush the fish with the lemon oil. Season and grill for 8-10 minutes until cooked (no need to turn it).
2. Prepare the chickpeas: meanwhile, heat the rest of the oil and fry the onion until golden. Add the spinach and cook until wilted. Stir in the minced chilli pepper or flakes. Tip in the chickpeas and one tbsp of lemon juice, heat through and season. Spoon the chickpea mixture on to hot plates and serve the fish on top. Drizzle with a little extra lemon juice.
Number of Servings: 2
Recipe submitted by SparkPeople user ANNETJE.
Nutritional Info Amount Per Serving
- Calories: 420.9
- Total Fat: 10.6 g
- Cholesterol: 82.5 mg
- Sodium: 597.9 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 11.8 g
- Protein: 45.7 g
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