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Belinda, mother of three, lives in Fulham, London and loves to entertain. Tune in for her easy to cook, no nonsense recipes. Starters, mains, puddings and nibbles - she's here with suggestions for them all.

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Cod Fillet with Spicy Chickpea & Rocket Salad

Published on Wednesday 8th August 2007

Serves 6
Prep Time – 15 minutes
Cooking Time - 20 minutes
Calories – approx 300 per serving

This salad also goes very well with chicken, lamb and salmon or for vegitarians it’s good on its own in a warmed pitta bread.

Ingredients

• 6 x 150g cod fillets.
  (Visit The FishWorks for fresh cod wild from the South Coast.)
• 1 medium onion, chopped
• 2cm fresh ginger, peeled and chopped
• 4 cloves garlic, chopped
• 4 teaspoons ground cumin
• 4 teaspoons ground coriander
• 2 small red chillies, seeded and chopped
• 100ml vegetable stock
• 2 x 350g tins of chickpeas, drained and well rinsed
• 3 medium tomatoes, chopped
• 2 tablspoons each of chopped flat leaf parsley, mint and coriander
• Sea salt and black pepper
• 100g rocket leaves
• 1 lemon, cut into 6 wedges
• Olive Oil

Heat 2 tablespoons of olive oil in a large saucepan and saute the onion, ginger and garlic until golden. Add the cumin, coriander and chillies and saute for another minute or so.

Add the stock, chickpeas and tomatoes and simmer for 5 minutes. Add the parsley, mint and coriander and 4 tablespoons of olive oil. Mix thoroughly and season well.

Season the cod and fry in a little olive oil until just cooked through and a little golden on the outide.

Arrange the rocket on 6 plates, spoon the chickpea mixture over and then place the cod on top with a slice of lemon. Serve immediately.

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