Aromatic Mackerel with Chickpeas
recipe for Aromatic Mackerel with Chickpeas comes from
Seafish - www.seafish.org
Established in 1981 the Sea Fish Industry Authority,
known as Seafish, works across all sectors of the UK
seafood industry to promote good quality, sustainable
seafood. Its research and projects are aimed at raising
standards, improving efficiency and ensuring that the
industry develops in a viable way.
Seafish delivers expert knowledge, skills and support
which help the UK seafood industry secure a sustainable
and profitable future. It is the UKs only cross-industry
seafood body working with fishermen, processors, wholesalers,
seafood farmers, fish friers, caterers, retailers and
the import / export trade.
for Aromatic Mackerel with Chickpeas
(1lb) mackerel fillets cut in two, crosswise
1 x 432g can chick-peas, drained
2 x 5ml spoon (2 teaspoons) curry powder or paste
2 cloves garlic, crushed
salt and black pepper
70ml (7 desertspoons) water
2 x 15ml spoon (two tablespoons) sunflower oil
5cm (2) piece fresh root ginger, finely chopped
parsley or coriander to garnish
to make Aromatic Mackerel with Chickpeas
the oven to 190°C / 375°F / Gas Mark 5.
the fish into a shallow dish. Mix together the marinade
ingredients and pour over the fillets. Cover and chill
for 15-20 minutes.
the chickpeas into a lightly greased ovenproof dish
and lay the fillets on top. Spoon over any remaining
with foil and cook for 15-20 minutes. Remove the foil
and cook for a further 10 minutes.
and serve with basmati rice and a selection of chutneys,
relishes, mint yoghurt, naan bread or poppadums.
with the permission of Seafish - www.seafish.org