We've adapted this recipe from the original, created by Roger Pickavance, consulting chef at the Fisher's Loft Inn in Port Rexton, N.L. Serve with Sauteed Spinach or another cooked in-season vegetable.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2012
MethodChickpea Mash: Rinse chickpeas; soak overnight in 3 times their volume of water. (Or, for quick-soak method, bring chickpeas and water to boil in medium saucepan; boil over medium-high heat for 2 minutes. Remove from heat; cover and let stand for 1 hour.) Drain.
In saucepan, cover chickpeas with 6 cups water. Add bay leaf and clove; bring to boil. Reduce heat, cover and simmer until chickpeas are tender, 25 to 45 minutes. Drain, reserving 1/2 cup of the cooking liquid. Discard bay leaf and clove.
Stir in oil, lemon juice, garlic, salt and cayenne pepper; mash, adding 1 tbsp of the reserved cooking liquid at a time as needed, to make coarse, creamy mash. Keep warm.
Meanwhile, sprinkle fish with salt and pepper. Place on parchment paper–lined baking sheet.
In small bowl, stir together mustard and maple syrup. Brush over fish. Roast in 375 F (190 C) oven until fish flakes easily when tested with fork, about 20 minutes. Serve with chickpea mash.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 476 mg
- Sugars 7 g
- Protein 39 g
- Calories 518.0
- Total fat 26 g
- Potassium 835 mg
- Cholesterol 84 mg
- Saturated fat 5 g
- Total carbohydrate 31 g
- Iron 26.0
- Folate 100.0
- Calcium 8.0
- Vitamin A 2.0
- Vitamin C 17.0