Fish
Rich, red and full of fresh summer ingredients, this gently spiced poached fish dish is a robust meal that's ready in just half-an-hour. Plumped up with moreish chickpeas and lifted with a squeeze of lemon and peppery rocket, it's a bowl of feelgood flavour. This is great served with crusty bread to mop up the juices.
Remove core and seeds from capsicum and discard. Cut capsicum into 3cm pieces. Halve cherry tomatoes. Crush garlic. Finely grate lemon zest. Rinse and drain chickpeas.
Place fish in a bowl with Not-So-Hot Harissa, lemon zest, salt and pepper and mix to coat.
Heat oil in a deep frypan over medium heat. Add capsicum and tomato with salt and pepper and cook, stirring, for 7–8 minutes or until softened.
Add tomato paste and garlic cook for 30 seconds or until fragrant. Add chickpeas and 250ml (1 cup) water and bring to a simmer. Add fish and simmer for 8–9 minutes or until fish is just cooked through.
Meanwhile, cut lemon into wedges.
Divide fish, tomatoes and chickpeas between bowls. Sprinkle with parsley and serve with rocket leaves.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
