Slow-Cooked Fish with Chickpeas and Greens
Use any fish for this delicious dish, adapted from Bon Appetit. The cumin mixed into the chickpeas, the tangy vinaigrette and capers produce a unique taste you'll love. Adjust the seasonings to your taste. Make the vinaigrette ahead of time and supper will be ready even faster.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Time: 30 minutes
Serves 4
2 tablespoons olive oil, plus more as needed
15.5-oz. can chickpeas, rinsed, or equivalent dry, soaked and cooked chickpeas
1/2 - 1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1-2 garlic cloves, thinly sliced
1 bunch spinach, kale or small mustard greens, ribs and stems removed, leaves coarsely chopped
2 teaspoons - 1 tablespoon honey
6-oz. skinless fish fillets
Vinaigrette
1 small shallot, very finely chopped, sauteed or fresh
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
Kosher salt and freshly ground black pepper
cup olive oil
¼ cup vegetable oil
2 tablespoons capers, rinsed, patted dry
Method
Preheat oven to 300°.
Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl.
Mash about half of chickpeas with a fork; season with salt and pepper. Transfer the chickpea mixture to the prepared dish.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the garlic, stirring, until fragrant, about 30 seconds.
Add the greens and cook, tossing, until slightly wilted, about 1 minute.
Add the honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes.
Transfer to the dish with chickpea mixture.
Season the fish with salt and pepper. Arrange over the greens and chickpea mixture and drizzle with oil.
Bake until fish is opaque in the centre, 20-30 minutes, until the fish flakes in the middle.
Vinaigrette and Assembly
Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper.
Gradually whisk in olive oil; season with salt and pepper.
Heat vegetable oil in a small saucepan over medium-high heat.
Saute the capers until opened and crisp, about 30 seconds; drain on paper towels.
Drizzle the vinaigrette over the fish and top it with capers.
Use any fish for this delicious dish, adapted from Bon Appetit. The cumin mixed into the chickpeas, the tangy vinaigrette and capers produce a unique taste you'll love. Adjust the seasonings to your taste. Make the vinaigrette ahead of time and supper will be ready even faster.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Time: 30 minutes
Serves 4
2 tablespoons olive oil, plus more as needed
15.5-oz. can chickpeas, rinsed, or equivalent dry, soaked and cooked chickpeas
1/2 - 1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1-2 garlic cloves, thinly sliced
1 bunch spinach, kale or small mustard greens, ribs and stems removed, leaves coarsely chopped
2 teaspoons - 1 tablespoon honey
6-oz. skinless fish fillets
Vinaigrette
1 small shallot, very finely chopped, sauteed or fresh
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
Kosher salt and freshly ground black pepper
cup olive oil
¼ cup vegetable oil
2 tablespoons capers, rinsed, patted dry
Method
Preheat oven to 300°.
Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tablespoon oil in a medium bowl.
Mash about half of chickpeas with a fork; season with salt and pepper. Transfer the chickpea mixture to the prepared dish.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the garlic, stirring, until fragrant, about 30 seconds.
Add the greens and cook, tossing, until slightly wilted, about 1 minute.
Add the honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes.
Transfer to the dish with chickpea mixture.
Season the fish with salt and pepper. Arrange over the greens and chickpea mixture and drizzle with oil.
Bake until fish is opaque in the centre, 20-30 minutes, until the fish flakes in the middle.
Vinaigrette and Assembly
Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper.
Gradually whisk in olive oil; season with salt and pepper.
Heat vegetable oil in a small saucepan over medium-high heat.
Saute the capers until opened and crisp, about 30 seconds; drain on paper towels.
Drizzle the vinaigrette over the fish and top it with capers.