£5.99
Skimmer
This simple device has many uses, including the easy straining of vegetables and skimming of stocks and soups
Red pepper houmous baked cod
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Nutritional Info
Calories per serving
140KCal
Ingredients
- 450g thick cod fillet
- ½ red pepper
- 130g can chickpeas, drained
- 2 garlic cloves, crushed
- 1 tsp vegetable stock powder
- 3 tsps lemon juice
- freshly ground black pepper
Cooking Instructions
- 1 Preheat the oven to 200C, 400F Gas Mark 6, and preheat a non-stick frying pan
- 2 Cut the cod into 4 equal-sized pieces and place in an ovenproof dish.
- 3 Dry-fry the red pepper in the hot pan until soft. Place in a blender with the chickpeas, garlic, stock powder and lemon juice. Add a little boiling water (no more than 50ml) until a smooth paste is reached.
- 4 Spread the mixture over the top of the fish and bake in the oven for 10–15 minutes. Remove from the oven and allow to rest for 1 minute.
- 5 Serve with 150g new potatoes (boiled in skins) per person and green vegetables.
Tips
This low-fat houmous makes a great topping for fish, vegetables and white meat
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