Tuesday, June 29, 2010

Whitefish served on a bed of Chickpeas and Spinach

A while back we made a fish that I believe we baked in foil with tomatos and white beans, it was awesome. I really like pairing a light fish with a protein packed and a bit heavier bean. I think it is an unlikely and uncommon combination, but nontheless, it was fun and easy to make and recieved rave reviews. The nutrition was through the roof So since Kim and I also loved the pasta with chickpeas and the hummus, we decided to pair whitefish(or any kind of light fish-orange roughy, tilapia) with garbanzo beans(chickpeas)
4 peices of whitefish
10 ounces fresh spinach or frozen
1 10 oz can of garbanzo beans
2 cloves garlic minced
3 tablespoons olive oil
1/4 cup white wine

preheat oven at 350
in a bake pan place fish
coat with olive oil, white wine and salt and pepper
bake for 15 minutes or until fish is flakey
heat skillet with 2 tablespoons oil on medium, add garlic and saute 5 minutes
add spinach and lower heat to low
put lid on pan and stir occasionally until spinach is wilted
add garbanzo beans and salt and pepper, heat another 5 minutes and removed from heat
evenly devide spinach mixture onto 4 plates and place a peice of fish on each bed of spinach and serve.

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