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Prep time:

Cook time:

Serves: 2

By Norklet

(2 Votes) 2

Ingredients

  • 1 large onion

  • 1 tin chopped tomato

  • 1/2 tsp ground cumin

  • 150-200g rice, (to serve)

  • 1 tin chickpeas, (optional)

  • 2 fresh or frozen white fish fillets

  • 3/4 fish or vegetable stock cube

  • 1 tsp Thai 7 spice

Method

  1. Slice the onion and soften in a frying pan with a little olive oil.
  2. Once cooked through, add the spices and fry for a further minute, stirring to stop it catching.
  3. Add tinned tomatoes and chickpeas to the onion - crumble in the stock cube and cook for a further 2-3 mins.
  4. Place the fish on the top of the sauce and push it down slightly and spoon sauce over to transfer the flavours.
  5. Cover with lid/foil and leave to simmer for 15-25 mins until fish is cooked. Uncover for the last 5 if sauce needs to thicken slightly. (Or transfer to an ovenproof dish - cover and cook at 180C for 20-25 mins.)
  6. Serve with rice or potatoes and steamed green beans (or whatever you like).

Handy Hint

Use frozen fish and place straight from the freezer into the pan. Adust the cooking time to compensate for it defrosting as it cooks.

Additional Information

  • Egg Free

  • Dairy Free

  • Main Course

  • Fish

  • Low fat

  • thai

Avg. user rating:

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Rate this recipe

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Your comments

  • Yogi12 12/07/09 19:48

    Hi, we have just had this for our dinner and it was lovely, definately gives the otherwise bland fish filets a twist, really nice. It was really easy to make too which is always a bonus, thankyou defo make this again

  • wiggletastic 24/06/09 21:33

    Tried it tonight with some cod I had in the freezer, although I did defrost it first. It was so easy to make, all in one pan and it was really delicious. DH liked it too and I will be making it again. The fact it is also a really healthy recipe is an added bonus.