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Baked Fish and Greens on Curried Chickpeas

2 servings


Dairy Free Dinner for Two Ethnic Cuisine Gluten Free Under 30 Minutes

Nutritional Facts Per Serving

40.7 g
21.1 g
5.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 328
  • Fat 9.2 g
    • Saturated   0.9 g
    • + Trans 
  • Cholesterol 63 mg
  • Sodium   762 mg
  • Carbohydrate 21.1 g
    • Fibre   5.6 g
    • Sugars   5.5 g
  • Protein 40.7 g
    • Vitamin A
    • Vitamin C
    • Calcium 16 %
    • Iron 29 %


Preheat oven to 425°F. Place the fish in a parchment paper-lined baking dish. Drizzle with the lime and orange juice; season with salt and pepper. Bake 10 to 12 minutes, or until cooked through.

While the fish bakes, bring a 1/8-inch of water to boil in a large skillet. Add the spinach or kale and cooked until it wilts, but is still bright green.

To serve, divide the heated chickpeas between two shallow bowls. Arrange some spinach or kale on top of chickpeas. Set 2 pieces of fish in the centre of each bowl; drizzle fish with pan juices. Garnish with lime slices and mint, if using, and serve.

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