Cherry & Dennis Helper Habitat
Spanish Baked White Fish with Chickpeas and Peppers
西班牙式鷹嘴豆甜椒焗白身魚
Recipe overview
Spanish Baked White Fish with Chickpeas and Peppers is a practical Western home dish for a Hong Kong household, with a clear sequence for reliable results.
01
Ingredients
Main ingredients
- 600 g fish fillet
- 1 can chickpeas
- 1 piece Red bell pepper
Sauce
- 1 can canned chopped tomatoes
- 1 piece onion
- 3 clove garlic
Seasoning
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp Black pepper
Garnish
- 1 piece lemons
- 2 tbsp parsley
02
Tools
- knife
- cutting board
- colander
- mixing bowl
- baking dish
- oven
- oven mitts
- wooden spoon
- measuring spoons
- timer
- serving plate
03
Steps
Step 1
Preheat oven
Preheat the oven to 200°C.
Step 2
Drain
Drain chickpeas thoroughly and shake off excess water gently without crushing.
Step 3
Cut ingredients
Cut onion, garlic, Red bell pepper, parsley into even, bite-size pieces on a stable board and keep each item separate.
Step 4
Mix
Combine chickpeas, Red bell pepper, canned chopped tomatoes, onion, garlic, olive oil, smoked paprika in a bowl until evenly distributed with no clumps.
Step 5
Arrange ingredients
Arrange chickpeas, Red bell pepper, canned chopped tomatoes in an even single layer with space for heat to circulate.
Step 6
Bake
Place chickpeas, Red bell pepper, canned chopped tomatoes in the centre of the preheated oven for 10 minutes and check promptly at the stated time.
Step 7
Season
Coat fish fillet, salt, Black pepper evenly so every surface receives the seasoning.
Step 8
Add ingredients
Add fish fillet and spread evenly so the ingredients remain in the correct state for this step.
Step 9
Bake
Place fish fillet, chickpeas, Red bell pepper in the centre of the preheated oven for 12–15 minutes and check promptly at the stated time.
Step 10
Check doneness
Check the centre doneness, colour and texture of fish fillet; continue cooking if it has not reached a safe state.
Step 11
Rest
Remove fish fillet from heat and rest for 3 minutes so heat and juices settle.
Step 12
Finish seasoning
Cut the lemon into 4 wedges, place one wedge beside each intact fish portion and scatter parsley over the top; do not toss or break up the fillets.
Common mistakes
- Do not skip draining or drying, or the finished dish may become watery.
- Check doneness at the stated time and avoid overcooking seafood.
Tips
Measure every ingredient before heating for a smoother workflow.
On the first attempt, taste with the employer and note the family preference.
