Chickpea Ragu With Lemony Steamed Fish And Parmesan Crisp

Bring back the Great British store-cupboard with this chickpea ragu and lemony steamed fish, created in partnership with Waitrose.

Key Details

  • Serves: 2
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Difficulty: Easy

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.

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