Preheat the oven to 220ºC/425ºF/Gas 7.
Place the Haddock Fillets on an oiled roasting sheet, top with the cherry tomatoes and a good drizzle of olive oil. Season well and roast in the top of the preheated oven for 10-12 minutes until just done (check with the point of a sharp knife).
Meanwhile, place the chickpeas in a food processor with the garlic, lemon juice, tahini paste and cumin. Blend and then add 3 tbsp olive oil and enough cold water to form a smooth purée.
Season to taste then serve together with the fish and tomatoes.
Serve with herby potato salad
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Old-fashioned cut for slow cooking4-6 SERVINGS£18.00
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