Completed in : 30 minutes

Difficulty : easy

Per serving:

Energy: 398 kcal,  carbohydrates: 27 g, protein: 39 g, 

fat: 13 g

preparation

1.  Finely dice 1 onion and 1 clove of garlic. Halve 200 g cherry tomatoes. Gently squeeze out 400 g of thawed frozen spinach leaves. Drain 1 can of chickpeas (425 g PE) and rinse in a sieve with cold water.
2.  Heat 1/2 tbsp olive oil and sauté the onions and garlic until translucent. Add spinach and sauté for 5 minutes. Mix in the tomatoes and chickpeas and cook for 5 minutes. Season the vegetables with salt, pepper and 1 pinch of ground cumin.
3.  Pat 250 g redfish fillet dry with kitchen paper, season with salt and pepper. Heat 1 tablespoon of olive oil in a coated pan. Fry the fish over medium to high heat for 1-2 minutes on each side. Arrange the fish on the vegetables