Alaska Pollock With Chickpeas, Asparagus and Olives
A quick and healthy one-pan meal featuring Alaska Pollock, chickpeas, olives, and asparagus. Everything goes into a roasting tin—no need to precook—then bakes in the oven for just 22 minutes. Perfect for a nutritious, gallbladder- and liver-friendly dinner with minimal fuss and cleanup.
Equipment
Ingredients
- 5-6 pieces Pollock (Frozen)
- 400 g Chick Peas (1 can)
- 5 Asparagus (Trimmed)
- 8 Cherry Tomatoes (Halved)
- 150 ml Vegetable Stock
- 1 tsp Smoked Paprika
- 1 tsp Ground Black Pepper
- 10 Green Olives
- Splash of Olive Oil
Instructions
- Preheat the oven to 200℃/180℃fan/350℉.
- Add the paprika and pepper into the jug vegetable stock and mix through.
- Add the frozen fish, chickpeas, tomatoes, olives and asparagus to a roasting tin. Pour over the stock and drizzle lightly with some olive oil.
- Place in the oven and bake for 22 minutes or until the fish is cooked through.
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Calories: 259kcalCarbohydrates: 41gProtein: 13gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 423mgPotassium: 575mgFiber: 12gSugar: 9gVitamin A: 949IUVitamin C: 14mgCalcium: 88mgIron: 5mg
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