This delicious dinner made with a firm white fish (like cod), peppers, onion, chickpeas, and delicious spices will impress — and deliver 34g of protein.
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Yields:
1 - 4
Total Time:
45 mins
Cal/Serv:
521
Ingredients
3
small peppers, cut into 5cm pieces
1
medium red onion, cut into 1 1/2cm thick wedges
120ml
olive oil, plus 1tbsp
Flaky ssea salt and pepper
4
170g firm white fish fillets (we used cod)
1/2tsp.
Aleppo pepper
Fresh basil leaves
11/2Tbsp.
grated lemon zest plus 3 tbsp juice (from 1 large lemon)
2
small cloves garlic
1
400g tin chickpeas, drained and rinsed
Directions
Step 1Heat oven to 220°C (200ºC Fan). On a baking tray, toss peppers and onion with 1tbsp oil and 1/4 tsp each salt and pepper. Roast until tender and beginning to brown, 20 to 22 mins
Step 2Season fish with Aleppo pepper and 1/2 tsp salt; nestle amid vegetables and roast until vegetables are golden brown and tender and fish is opaque throughout, about 10 to 12 mins more.
Step 3Meanwhile, in food processor, pulse basil, lemon zest and juice, garlic, and 1/4 tsp salt until finely chopped. Add remaining oil and process until smooth. Add chickpeas and pulse until chopped but still slightly chunky. Serve pesto with fish and vegetables.
Per serving: About 521 cal, 33.5 g fat (4.5 g sat), 65 mg chol, 646 mg sodium, 23 g carb, 6 g fiber, 5.5 g sugar (0 g added sugar), 34 g pro
Becca Miller (she/her) has been working in the Good Housekeeping Test Kitchen since 2018, where she researches and writes about tasty recipes, food trends and top cooking tools. She graduated from NYU with a liberal arts degree focusing on creative writing. She makes killer scrambled eggs, enjoys a glass of un-oaked chardonnay and takes pride in her love of reality television.