Fish and Seafood 4.4

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One-pan Green Fish with Spicy Ginger Oil

This easy, Indian-inspired one-pan dish is full of bold flavours, warming spices, and vibrant greens. The sauce—made with blended peas, spinach, and f...This easy, Indian-inspired one-pan dish is full of bold flavours, warming spices, and vibrant greens. The sauce—made with blended peas, spinach, and fish stock—creates a silky, aromatic base for tender fish and hearty chickpeas. A sizzling mix of ginger, cumin, mustard, and fennel seeds adds a punchy finish, making every bite deeply satisfying. This is a saucy dish, so be sure to serve it with rice, naan, or roasted potatoes to soak up the delicious green broth. Read more This easy, Indian-inspired one-pan dish is full of bold flavours, warming spices, and vibrant greens. The sauce—made with blended peas, spinach, and fish stock—creates a silky, aromatic base for tender fish and hearty chickpeas. A sizzling mix of ginger, cumin, mustard, and fennel seeds adds a punchy finish, making every bite deeply satisfying. This is a saucy dish, so be sure to serve it with rice, naan, or roasted potatoes to soak up the delicious green broth. This easy, Indian-inspired one-pan dish is full of bold flavours, warming spices, and vibrant greens. The sauce—made with blended peas, spinach, and fish stock—creates a silky, aromatic base for tender fish and hearty chickpeas. A sizzling mix of ginger, cumin, mustard, and fennel seeds adds a punchy finish, making every bite deeply satisfying. This is a saucy dish, so be sure to serve it with rice, naan, or roasted potatoes to soak up the delicious green broth.

Why is this healthy?

Diet

Pescatarian

Contains

Shellfish, Fish, Soy

Ingredients

Serves 2

Metric Imperial

olive oil

ginger

peeled and julienned

cumin seeds

mustard seeds

brown

fennel seeds

red chilli flakes

optional

peas (frozen)

spinach (frozen)

coriander

green chilli

deseeded and roughly chopped

fish stock

Swaps: chicken stock, vegetable stock

fish sauce

chickpeas (can)

drained and rinsed

cod fillet

Swaps: hake, halibut fillet

Share ingredients

Ingredients

Serves 2

Metric Imperial

olive oil

ginger

peeled and julienned

cumin seeds

mustard seeds

brown

fennel seeds

red chilli flakes

optional

peas (frozen)

spinach (frozen)

coriander

green chilli

deseeded and roughly chopped

fish stock

Swaps: chicken stock, vegetable stock

fish sauce

chickpeas (can)

drained and rinsed

cod fillet

Swaps: hake, halibut fillet

Share ingredients

Method

Gather and prepare your ingredients.

Heat the olive oil in a pan over medium-high heat. Add the spices and ginger. Cook for 3-4 minutes until the ginger is golden and the spices are beginning to pop. Be careful of flying spices- they can be very active when hot!

Drain into a small bowl and set aside. This is to prevent the ginger from burning in the residual heat.

Place the peas, frozen spinach, coriander, green chilli, fish stock and fish sauce into a blender and blend until smooth.

Pour into the pan, bring to a gentle simmer, and cook for 5-6 minutes, until thickened.

Add the chickpeas to the pan and bring back to a gentle simmer.

Once it’s bubbling add the fish to the pan, spoon some sauce over, cover, and cook for 7-8 minutes, until the fish is cooked through. Uncover several times during this period to give a gentle stir and make sure no greens stick to the bottom.

Serve in bowls with the sizzled ginger and spices. If desired, you can add some of the spiced oil you previously drained.

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