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Harissa Haddock and Chickpea Tray bake⁠

£1.55 Per Portion


  • 475g frozen haddock fillets (£2.99)⁠
  • 2 tins of chickpeas (£0.60)⁠
  • 2 tins of chopped tomatoes (£0.56)⁠
  • 1 aubergine (£0.67)⁠
  • 4 tbsp harissa paste (£1.97)⁠
  • Bunch of fresh parsley (£0.50)⁠
  • Bag of rocket (£0.48)⁠

Cupboard Essentials

  • 2 tbsp of olive oil


*Preheat oven to 180°C*⁠

1. Start by adding 2 tbsp of olive oil to your baking tray and pop in the oven to preheat. ⁠

2. Meanwhile, dice the aubergine into small chunks and drain & rinse the chickpeas. ⁠

3. After around 5 minutes the oil should be hot in the tray, remove from the oven and pour in the aubergine and chickpeas. They should make a satisfying sizzle sound.⁠

4. Add 3 tbsp of harissa and stir to evenly coat the contents of the tray. Pop in the oven for 10 minutes. ⁠

5. After this time, add the chopped tomatoes and stir until the tomato is incorporated. Then, place the frozen haddock fillets on top. ⁠

6. Pop them back in the oven for 5 minutes to allow them to defrost before adding a thin coating of harissa on each fillet. Then place back in the oven for 20 minutes. ⁠

7. Relax until the timer is up! Serve with a side of rocket and fresh parsley on the harissa haddock.

So delicious, high in protein both from the lean white fish and the chickpeas. ⁠

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