Ingredients
- 2 garlic cloves, finely sliced
- 1 x 400g tin of chickpeas, drained
- 1 vegetable stock cube/pot
- 480g white fish
- 1 lemon, thinly sliced
- 2 sprigs of basil
- 20g parmesan
- 2 garlic cloves, finely sliced
- 1 x 400g tin of chickpeas, drained (keep the aquafaba for another recipe)
- 1 vegetable stock cube/pot
- 480g white fish
- 1 lemon, thinly sliced
- 2 sprigs of basil
- 20g parmesan
Fry the garlic in a tablespoon of oil on medium to low heat until soft. Add in the drained chickpeas and a vegetable stock cube diluted with 200ml water. Keep it on the heat until it has reduced to a thick sauce.
Cook your fish en papillote. Put each fish fillet in a large square of greaseproof paper and season with salt and pepper, to taste. Arrange 2-3 thin slices of lemon on top of the fish with a few leaves of basil. Fold the greaseproof paper around your fish to create a parcel, sealing the edges with a tight fold to avoid letting steam escape. Bake in the middle of the oven at 200°C/400°F/gas 6 for 12 minutes.
Pour 2 heaped tablespoon of Parmesan onto a baking tray lined with greaseproof paper, spacing them at least an inch apart. Bake alongside the fish for 3-5 minutes or until golden and crisp. Remove and cool.
Serve your ragu with the steamed fish on top and the parmesan fish to finish.