Fish baked with chickpeas
Fuel your muscles with this deliciously simple Fish and Chickpea Bake! Lean protein from fish combined with fiber-rich chickpeas and vibrant veggies makes for a satisfying, nutrient-packed meal perfect for muscle building goals. Quick to prepare and bursting with Mediterranean flavors, it's a healthy weeknight win.
Preparation
1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
2
Rinse the canned chickpeas thoroughly and pat them dry. Halve the cherry tomatoes. Thinly slice the red onion and mince the garlic.
3
On the prepared baking sheet, spread out the rinsed chickpeas, cherry tomatoes, and sliced red onion. Drizzle with olive oil, season with dried oregano, salt, and pepper. Toss gently to coat everything evenly.
4
Make space for the fish fillets on the baking sheet. Place the cod fillets among the vegetables. Squeeze fresh lemon juice over the fish and season the fish lightly with a pinch more salt and pepper.
5
Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork, and the vegetables are tender. If the vegetables look dry, you can toss them once halfway through baking.
6
During the last 5 minutes of baking, add the fresh spinach to the baking sheet, allowing it to wilt from the heat. Alternatively, you can stir the spinach into the warm chickpeas and vegetables once out of the oven.
7
Serve immediately, ensuring each serving gets a generous portion of fish, chickpeas, and vegetables.
Nutrational Values per serving
113
kcal
9g
protein
10g
carbs
4g
fat