Jasons Fish Recipe of the Month

Jasons Dish of the month

Below is a tasty recipe Jason has tried and tested. We are sure you'll find it delicious. Let us know how you got on!

Spanish cod with chickpeas & roasted peppers

Ingredients

1 x Lemon

2 x 150g Cod Fillets (Skin on)

1 x 400g tin of Chickpeas (240g drained weight)

2 x Garlic Cloves

1 x Yellow Pepper

1 x Roasted Red pepper (either roasted in the oven or from a jar)

1 x Handful of Flat Leaf Parsley

1 tsp Smoked Paprika

40g Baby Spinach

2 tbsp sundried tomato paste

Method

1. Preheat the oven to 180oC / Gas mark 4

2. Zest th elemon. Place each cod fillet on a piece of foil or parchment paper. Drizzle the cod fillets with the juice from half the lemon and 1tbsp oil, sprinkle over the lemon zest and season with black pepper. Wrap up the parcels and place on a baking tray in the oven for 12-15mins until cooked through.

3. Meanwhile, drain the chickpeas. Roughly chop or crush the garlic. Thinly slice the yellow pepper and the roasted red pepper. Roughly chop the parsley leaves.

4. Heat a large pan with 1 tbsp oil on a medium heat and cook the garlic and yellow pepper for 3 mins.

5. Then add the chickpeas, roasted red pepper, smoked paprika, sundried tomato paste, half the chopped parsley and 2 tbsp of water to the pan and cook for 5 mins. Then stir in the spinach and cook for a further 2 mins until wilted. Season with black pepper.

6. Spoon the chickpeas and roasted red peppers into two warmed bowls and top with the cod. Sprinkle over the remaining chopped parsley and serve with the remaining half lemon, cut in to wedges.

7. Enjoy!