Ingredients:
- 200g cooked chickpeas
- 1/2 organic lemon, sliced
- 2-3 shallots finely sliced into rings
- 200g cherry tomatoes (optional – remove if issues with joints)
- 50g-75 black olives
- 2 tbsp capers
- Large piece of salmon or trout
- Salt & pepper
- Olive oil
Method:
- Warm the oven to 185 dgrees
- Place the chickpeas into the oven dish and add the finely sliced lemon slices (keep a third aside for top of salmon)
- Place the olives, tomatoes, onions into the dish with the chickpeas and lemon
- Place the fish on top with salt and pepper, olive oil and bake for approx 25 minutes or until it seems cooked and not dry
- Serve with a crispy salad or side veggies
