Name: Roasted Fish and Peppers with Chickpea Pesto
Cook time: 45 min
Yield: 4
Ingredients: 3 small peppers,cut into 5cm pieces; 1 medium red onion, cut into 1.5cm-thick wedges; 120ml olive oil, plus 1 tbsp; 4 200g firm white fish fillets; ½ tsp crushed red pepper flakes; 60g basil leaves; 1 tbsp grated lemon zest, plus 3 tbsp juice; 2 small garlic cloves; 1 400g tin chickpeas, drained

VMG Recipes