Oven-baked fish with chickpea salad

Name: Oven-baked fish with chickpea salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 4.00 hake fillet; 40.00 ml butter melted; 30.00 ml oil; 1.00 red onion chopped; 3.00 garlic cloves, crushed; 3.00 red chilli deseeded and sliced; 400.00 g chickpeas tinned; 400.00 g spinach baby leaves

4 servings Prep: 10 mins, Cooking: 20 mins

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (8)

4.00	hake — fillet
40.00 ml	butter — melted
30.00 ml	oil
1.00	red onion — chopped
3.00	garlic — cloves, crushed
3.00	red chilli — deseeded and sliced
400.00 g	chickpeas — tinned
400.00 g	spinach — baby leaves

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Method:

Brush fillets with melted butter and wrap in buttered foil.
Place on a baking tray and cook in a preheated 200 °C oven for about 20 minutes, or until the flesh flakes easily when tested with a fork.
To prepare the chickpea salad, heat the oil in a frying pan.
Add onions and sauté until soft, then add garlic, chillies and chickpeas and stir for about one minute. Set aside.
Place spinach in boiling water for about 30 seconds, drain and refresh under cold running water.
Add the spinach to the chickpea mixture.
Serve fish with chickpea salad and lemon wedges.