Crumbed Fish and Creamy Chickpea and Veggie Bake
Servings 4
Difficulty Beginner
Total Time 45 minutes COOK MODE
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INGREDIENTS
- 1 x 410g Rhodes Quality Chickpeas in Brine, drained
- 125 g cherry tomatoes, halved
- 125 g baby marrows, diced
- 125 ml fresh cream
- 4 Tbsp sundried tomato pesto
- 4 x 150g hake fillets
- 1 Tbsp Hinds Spices Mixed Herbs
- 2 Tbsp Hinds Spices Paprika
- Salt to taste to taste
- To taste Hinds Spices Pure Black Pepper
- 2 eggs, beaten
- 2 cups Hinds Spices Southern Coating Lemon & Herb Flavoured
- 2 Tbsp olive oil
- Lemon wedges to serve
METHOD
- Preheat oven to 200°C
- Place chickpeas, cherry tomatoes and baby marrows into an oven dish.
- Whisk together cream and pesto, then stir into the chickpeas and veggies.
- Season the fish fillets with Hinds Spices Mixed Herbs, Hinds Spices Paprika, salt and Hinds Spices Pure Black Pepper. Dip into the beaten egg and then into the Hinds Southern Coating Lemon & Herb flavour. Place the fish on top of the chickpeas and veggies.
- Drizzle the fish with olive oil, then bake in a preheated oven for 30 minutes or until the fish is golden brown and cooked through.
- Serve with fresh lemon wedges.
Chef’s Tip: This dish can also be made in the air fryer using the same temperatures.
