Lebanese Baked Norwegian Haddock with Chickpea Salad

Name: Lebanese Baked Norwegian Haddock with Chickpea Salad
Prep time: 15 min
Cook time: 8 min
Yield: 4
Ingredients: 560 g Norwegian haddock fillets; 1 tbsp olive oil; 1 clove garlic; 4 tbsp tahini; 1 tsp honey; 75 ml lemons; 400 g chickpeas; 4 peppadew pepper; 1 chili pepper, green; 2 spring onion; 1 tbsp red wine vinegar; 0.5 tsp honey; lemon zest; handful of coriander leaves, fresh; handful of mint, fresh

Norwegian haddock is excellent to pair with exiting flavours! Try this recipe with Lebanese inspiration for a tasty and delicious dinner.

Cooking time20-30 min

Difficulty levelEasy

Rating5/5

Servings

Ingredients

Preparation

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
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.
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.