Here is one we want to give a try soon from olivemagazine.com.
Reference Link:
Grilled hake with chickpeas:

• 2 tsp extra-virgin olive oil
• ½ onion

  finely chopped

• 3 cloves garlic

  finely chopped

• 1 red chilli

  deseeded and finely chopped

• 1 preserved lemon

  pith and flesh discarded, and rind finely chopped

• 1 tsp sweet smoked paprika
• 400g tin chickpeas

  drained and rinsed

• a large handful kale

  chopped

• 2 fillets hake or other white fish
• ½ lemon

  juiced

Nutrition: per serving

• kcal371
• fat10.8g
• saturates1.4g
• carbs22.8g
• sugars2.9g
• fibre8.7g
• protein41.3g
• salt0.5g

Method

• step 1

  Heat the olive oil in a frying pan and add the onion with a pinch of salt. Cook for 10 minutes until soft, adding a splash of water if it starts to catch. Add the garlic, chilli and preserved lemon, and cook for 1 minute. Add half the paprika, all the chickpeas and 200ml of water, and season. Simmer gently for 20 minutes until the chickpeas are soft and the mixture is saucy. Stir the kale into the chickpeas, cook for a few minutes, then keep warm.

• step 2

  Heat the grill to high. Season the hake fillets and toss in the remaining paprika. Put onto a baking tray and grill for 3-4 minutes or until caramelised and cooked through.

• step 3

  Stir the lemon juice into the chickpeas, divide between two plates and top with the fish.

Jeannie notes.. Above is curated for evaluation and recommendation from olivemagazine.com

Read full article here:
Grilled hake with chickpeas

reco low-cal