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Lemon Herb Baked Haddock with Creamy Chickpeas & Spinach Pesto Recipe

Lemon Herb Baked Haddock with Creamy Chickpeas & Spinach Pesto recipe


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.


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


Preheat the oven to 200°C (390°F).
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.
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.
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.
Bake the haddock in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
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.
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.
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.
To serve, divide the creamy chickpeas among plates, top with a haddock fillet, and drizzle with spinach pesto.

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