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Oven-baked fish with chickpea salad

Recipe from: 4/1/2003 12:00:00 AM

Ingredients 8
Servings 4
Time 10 minutes


  • 4
    hake fillets, about 175 g each
  • 40
    butter, melted
  • 30
  • 1
    red onion, chopped
  • 3
    cloves garlic, crushed
  • 3
    red chillies, deseeded and sliced
  • 400
    (1 can) chickpeas, drained
  • 400
    (1 bag) baby spinach


20 minutes
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.

Read more on: fish/seafood  |  bake

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