Roasted Haddock On Chickpea & Chorizo Saute
|Skinless haddock fillets||22 Ounce, pin bones removed (Four 150 Gram, 5 1/2 Ounce Each)|
|Red onion||1 Large, finely chopped|
|Chorizo sausage||4 Ounce, skinned and finely diced (100 Gram, Raw)|
|Canned chickpeas||820 Gram, drained, rinsed (Two 410 Gram)|
|Coriander||1⁄2 Bunch (50 gm), leaves roughly chopped (Or 1/2 Small)|
|Extra virgin olive oil||4 Tablespoon|
1. Heat oven to 200C/180C fan/gas 6. Place the haddock fillets on a non-stick baking sheet, season, then drizzle over 1 tbsp of the oil. Roast for 10-12 mins or until just tender but moist in the middle.
2. Heat 1 tbsp of the oil in a large saute pan. Add the onion and saute for 3-4 mins until softened but not coloured. Tip in the chorizo and cook for another few mins until the colour has started to bleed into the onion. Add the chickpeas to the pan and saute for another few mins until the chickpeas are completely heated through. Stir in the coriander with the remaining oil and season to taste. Share among warmed bowls and place a portion of roasted haddock on top of each.