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Good evening | 2nd September 2010
Roast Haddock with Hummus
| 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 |
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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