We're back with your favourite series... Recipe Reveal! This week, we are sharing a vege-packed, colourful and easy as can be in a traybake recipe from inside Feel Good by Melissa Hemsley. Feel Good takes you on a journey with quick and easy recipes to bring colour and joy to your cooking. These recipes are delightful and stress-free, with a range of recipes for the vegan, vegetarian, pescatarian or omnivore in your life, you're sure to impress your friends and family regardless of their dietary needs.
Discover below the recipe to a delicious spiced chickpea and fish traybake with garlic yoghurt.
Spiced Chickpea and fish tray bake with garlic yoghurt from Feel good
Veg-packed, colourful and easy as can be in a traybake. The spice mix, inspired by North African chermoula, makes it extra special. It's recommended roasting extra garlic cloves when you're making this, so you can add them to oils or more dressings and dips - delicious! For veggie friends, add mushrooms to roast instead of fish.
Serves 2 - 35 minutes
2 tbsp ghee or coconut oil
300g butternut squash, cut into
2cm cubes, skin on
1 large onion, roughly sliced
1 large red pepper, deseeded and
I large courgette, roughly
400g tin of chickpeas, drained
2 fish fillets (such as trout or wild
salmon - 250g in total)
I lemon, cut into 4 wedges
Sea salt and black pepper
I handful of fresh coriander,
parsley or dill, roughly
chopped, to serve
Chermoula-inspired spice mix:
1 tbsp cumin seeds or 2 tsp
1 tsp smoked paprika
2 tsp ground coriander
A pinch of chilli flakes
3 big garlic cloves, unpeeled
4 tbsp thick natural yoghurt
Preheat the oven to fan 200°C/gas mark 7, then place 1/ tablespoons of the ghee in a large roasting tray and pop in the oven to heat up. Meanwhile, mix all the ingredients for the chermoula-inspired spice mix in a small bowl with a generous pinch of salt and pepper.
Remove the tray from the oven and add the veg, chickpeas and unpeeled garlic cloves (for the garlic yoghurt), sprinkle over the spice mix and toss in the hot ghee. Spread out in a single, even layer and roast for 20 minutes, tossing after about 12 minutes.
After 20 minutes take out the garlic cloves (which should be softened by now) before tossing everything gently again in the roasting tray. Make two gaps big enough for the fish, then add the fillets (drizzling over the remaining ghee and seasoning with salt and pepper), tuck in the lemon wedges and roast for another 8-10 minutes until the fish is just cooked.
Meanwhile, squeeze the garlic from its skin - use a fork or your hands if the cloves are cool enough to handle - and then mash with a pinch of salt before mixing with the yoghurt in a small bowl.
Once the fish is cooked, serve up the veg (I like to use deep bowls), piling the fish on top, dolloping over the garlic yoghurt and scattering with the herbs to finish.
Serve with the roasted lemon wedges to squeeze over the yoghurt and fish.
About the Author:
Hello, Melissa here. I’m a self-taught chef, food columnist, best-selling cookbook author, real food activist and sustainability champion who is passionate about spreading the power of feel-good food. Feel-good food, for me, is food that not only tastes delicious, it’s food that nourishes our bodies, food that’s grown with the seasons and with respect for the people who grow it. It’s food to be enjoyed and shared, and it’s food that is used to its full wholesome, nourishing potential with nothing wasted.
In addition to my cookbooks, I have written recipe and sustainability columns for The Telegraph and Vogue, respectively.
I’m proud to be an ambassador of Fairtrade UK, volunteer for The Felix Project, judge of GQ Food & Drinks Awards and Soil Association (Best of Organic awards), the Guild of Fine Foods and YBFs (Young British Foodies) and host of the 2019 Sustainable Restaurant Association awards and the 2020 Veg Summit Awards (The Food Foundation).