Roast Haddock with Hummus

by Sue Lawrence

Place the Haddock Fillets on an oiled roasting sheet topped with the cherry tomatoes
SERVINGS    
 
2
PREPARATION TIME
5 MINS
COOKING TIME
12 MINS

Ingredients

2 Haddock Fillets (approximately 200g)
100g Cherry Tomatoes
Olive Oil
Salt and Pepper
400g tinned Chickpeas (drained)
2 Garlic Cloves (peeled)
Juice of 2 Lemons
2 tbsp Tahini Paste
2 tsp Ground Cumin
3 tbsp Olive Oil

Roast Haddock with Hummus

Instructions

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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