Lebanese Baked Norwegian Haddock with Chickpea Salad

Lebanese Baked Norwegian Haddock with Chickpea Salad

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Ingredients

Number of servings

For the sauce

For the salad

Procedure

  1. Preheat the oven to 220C/200 fan/gas mark 7.  For the salad, combine all the ingredients, except the oil, vinegar and honey.  Whisk these 3 together with some salt and pepper and pour over the salad mixing well. Set aside
  2. To make the sauce; mix together the garlic and tahini in a small pan, then stir in the lemon juice and honey and add enough cold water to make a creamy sauce.  Warm through gently and season with salt and pepper.
  3. Season the haddock, heat the oil in a heavy based pan and place the fish skin side down and cook for around 2 minutes to brown.  Transfer to an oiled baking tray and cook in the oven for 5-6 minutes until cooked. Serve with sauce poured over and the salad alongside.

 

Cook’s Tip

Defrost peas by covering in boiling water and leaving for 2-3 minutes.  They can be eaten as is and don’t require cooking.