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- 120ml olive oil, plus extra for drizzling
- 4 x 150g fillets of ling, skinned and deboned
- 2 tbsp creme fraiche
- 1 clove of garlic, crushed
- 1 tsp ras al hanout
- A pinch of brown sugar
- Juice of 1 orange
- 1 tin of chickpeas, drained and rinsed
- 125g mixed cherry tomatoes, halved
- A handful of baby spinach
- Salt and pepper
1. Preheat your oven to 185 degrees Celsius.
2. Drizzle a little oil in a roasting tray and set your ling on top.
3. Brush creme fraiche liberally all over the fish.
4. Drizzle with a little more oil, then season with salt and pepper.
5. Bake in the oven for 10-12 minutes,approximately, but the time will completely depend on the thickness of your fish. Check it with the tip of a knife after 10 minutes and decide whether it needs a little more time.
6. Warm the olive oil with the garlic, ras al hanout and sugar. Add the orange juice followed by the chickpeas. This can be done ahead of time.
7. When the chickpeas are hot, add the tomatoes and baby spinach then season.
8. Wilt the spinach for a minute then serve in warm bowls with the ling nestled on top.
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