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Lemon Herb Baked Haddock with Creamy Chickpeas & Spinach Pesto Recipe

Lemon Herb Baked Haddock with Creamy Chickpeas & Spinach Pesto recipe

Stashcook

This is a fish dish with a crunchy topping and a creamy side. We bake haddock with lemon and herbs. We mix chickpeas with yogurt to make them creamy. We make a green sauce called pesto with spinach and nuts.

Ingredients

1 Whole Wheat Pita Bread
4 Haddock Fillets, Skinless
1 Bunch of Basil (30 g)
2 Lemons
100 g Baby Spinach
4 Garlic Cloves
80 g Roasted Cashews
2 x (400 g) Cans of Chickpeas
150 g Greek Yogurt
2 tbsp Olive Oil
Salt and Pepper to taste

Method

1
Preheat the oven to 200°C (390°F).
2
For the crust, tear the pita bread into small pieces and pulse in a food processor until you get fine breadcrumbs. Heat 1 tbsp of olive oil in a pan over medium heat, add the breadcrumbs, and toast until golden brown.
3
Chop the basil leaves finely and zest 1 lemon. Mix the basil, lemon zest, and toasted breadcrumbs in a bowl. Season with salt and pepper.
4
Place the haddock fillets on a baking sheet lined with parchment paper. Squeeze the juice of 1 lemon over the fillets. Spread the breadcrumb mixture over the fillets, pressing gently to adhere.
5
Bake the haddock in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
6
While the fish is baking, prepare the creamy chickpeas. Drain and rinse the chickpeas. Finely chop 3 garlic cloves and sauté them in 1 tbsp of olive oil in a saucepan over medium-low heat for 2 minutes.
7
Add the chickpeas to the pan and cook for 5 minutes. Remove from heat and stir in the Greek yogurt. Season with salt and pepper to taste.
8
For the pesto, place the baby spinach, roasted cashews, and 1 garlic clove (grated) in a food processor. Add the zest and juice of the remaining lemon. Pulse until combined but still slightly chunky. Season with salt and pepper.
9
To serve, divide the creamy chickpeas among plates, top with a haddock fillet, and drizzle with spinach pesto.

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