Baking tray
Harissa Pollock with Chickpeas and Peppers
Sustainable pollock fillets slathered in rose harissa and baked alongside chickpeas, roasted peppers and spinach. A North African-inspired tray bake that delivers big flavour with minimal effort.
4.7 (3)
- Prep
- 10min
- Cook
- 20min
- Total
- 30min
- Serves
- 4
Shared by One Pan kitchen
Ingredients
For 4 servings
- 4 x 150g pollock fillets
- 1 x 400g tin chickpeas, drained and rinsed
- 2 red peppers, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 3 tbsp rose harissa
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 handfuls baby spinach
- Juice of 1 lemon
- Salt and freshly ground black pepper
Method
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3 reviews
- Sarah T.
Loved every bite. Will definitely make this again.
25 Mar 2026
- Patrick J.
Quick and packed with flavour. Used cod instead, worked perfectly.
15 Mar 2026
- Yasmin B.
The harissa gives such a gorgeous depth — brilliant recipe.
8 Mar 2026
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