Grilled Fish with Chilli and Preserved Lemon Chickpeas

There's no better way to cook fish than under a really high grill until just cooked - melt in the mouth doesn't even cover it! Here, I used cod as that's what I had available but you can use any white fish (as long as it's sustainable!). 

A little paprika on the fish and in the stew brings a touch of sweetness and a hint of smokiness. The garlic and chilli bring heat and the combination of preserved and fresh lemon gives this dish all the bitter, tangy and salty notes it needs. Perfect for lunch or dinner any day of the week, you have to try this one out!

Grilled Fish with Chilli and Preserved Lemon Chickpeas

Serves 2

2 tsp oil 
1 small onion, finely chopped 

3 garlic cloves, finely chopped 

1 red chilli, finely chopped 

1 preserved lemon 1, seeds removed then finely chopped 

1 tsp sweet smoked paprika

400g tin chickpeas

large handful kale, chopped 

2 fillets hake or other white fish 

½ lemon, juiced

sea salt and freshly ground black pepper

Heat the 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 more minute. Add half the paprika, all the chickpeas together with the water from the can, and season. Simmer gently for 20 minutes until the chickpeas are soft and the mixture is saucy. 

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

Stir the kale and lemon juice into the chickpeas, then season to taste. Divide between two plates and top with the grilled fish.