Ingredients
Scale
- 150g white fish fillet (cod, haddock, or tilapia)
- 1 cup cooked chickpeas
- 1 cup broccolini
- 1 cup carrot slices
- 2 boiled eggs
- 1 tsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- Salt & pepper to taste
Instructions
- Preheat oven to 200C (400F). Toss chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
- Season the fish fillet with salt and pepper. Heat olive oil in a skillet over medium heat and cook the fish for about 3-4 minutes per side until golden brown.
- Steam carrot slices for about 5-6 minutes until tender. Sauté broccolini in olive oil for approximately 3-4 minutes until bright green.
- Boil the eggs in water for 8-9 minutes for a medium yolk; then cool under running water before halving.
- Assemble by arranging the fish, roasted chickpeas, veggies, and halved eggs on a serving plate.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking, Frying, Steaming
- Cuisine: Healthy
Nutrition
- Serving Size: 1 plate (approximately 450g)
- Calories: 550
- Sugar: 5g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 15g
- Protein: 39g
- Cholesterol: 370mg