Baked Cod with Chickpeas
Niyati Patel
Portion for one serving
INGREDIENTS
Cod: 180 gm per person
Homemade sausage, sliced diagonally: 100 gm
Chickpeas, washed:100 gm washed chickpeas
Cranberry juice: 50 ml
Parsley: handful
Pinch of Himalayan Pink Salt and pepper (to taste)
Ghee
Coconut oil
A wedge of lemon
PROCESS
Heat the coconut oil in a frying pan large enough for the cod.
Pan-fry the seasoned cod skin-side down until the skin starts to cook.
Remove pan from the heat and add a spoonful of Ghee.
Baste the fish with the Ghee and then gently turn over so the skin is on top.
Place the pan in a medium oven or the bottom shelf of a medium grill.
Whilst this is cooking, heat a couple of spoons of coconut oil over a medium flame.
Add the sliced homemade sausage and fry it until the pieces are starting to brown.
Add the chickpeas and fry them a little. They will absorb some of the oil and pick up a lot of flavor.
Add the cranberry juice and simmer slightly for about 3 minutes. Add a good handful of parsley and reduce the mixture to create a thick sauce. By this time, the fish should be just cooked.
Place the homemade sausage and chickpea stew in a shallow bowl and place the fish on top. Lightly fry and place a chunk of lemon on top, and add plenty of parsley.