Ingredients:

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5 fillets of salmon trout, skin on

1/2 tbsp garam masala

1 tsp grated fresh ginger

2 tbsp olive oil

1 onion, diced

1 clove garlic, crushed or 1 tbsp garlic paste

4 cubes frozen chopped spinach

1/2 tbs nigella seeds

2 tins chickpeas, drained of liquid

1 tsp tumeric

juice of half a lime

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Method:

• Line a baking tray with parchment and pre-heatoven to 180C.

• Mix the garam masala and 1 tbsp oil in a bowl and spread it over the fish. Cover with foil and put in the oven for 30 mins.

• Meanwhile, heat 1 tbsp oil in a pan

• Add the onion and fry for around 2 mins

• Add the garlic, ginger and nigella seeds. Fry for 3-4 mins, stirring constantly.

• Add frozen spinach and the tins of drained chickpeas.

• Add a cup of water, turmeric, salt and pepper to taste. 

• Let it boil until all the spinach has defrosted. Then add the juice of half a lime.

• Taste, taste , taste! It may need extra seasoning.

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