This spiced paprika fish with chickpeas & potatoes is flavorful, delicious, and hearty. It’s the perfect dish for fall or winter when citrus and potatoes are in season. Also, I’ll be showing you why cooking fish in foil is my preferred method.

White fish with spices and lemon slices in a foil-lined pan, next to baked chick peas and potatoes.

I’m using opah here because I love the texture and flavor. Also, opah is caught in California, and it’s on the list of sustainably fished fish. Since I live part-time in California, it has become a go-to when I am there. You can also use halibut if you can’t find it, or find a fish that is local to your area.

How to Make This Recipe

First, Preheat the oven to 400F. In the meantime, chop the potatoes so they are all the same size, ~1 1/2 inch pieces. Add to a baking sheet. Lightly drizzle with olive oil, and season with salt, pepper, and a sprinkle of paprika. Toss to coat well. Bake 15 minutes.

Mix your garlic, turmeric, paprika, brown sugar, and red pepper flakes in a bowl. Lightly coat your fish with oil on all sides. Rub the spices all over both sides of the fish. Top with your lemon slices, and seal the fish in aluminum foil.

Make sure to remove the lemon seeds before topping your fish with the lemon slices. Remove the lemon seeds after you slice the lemon. It will be much easier.

Close up of white fish on parchment paper covered in spices and slices of lemon.

Add your chickpeas to the baking sheet with the potatoes. Lightly drizzle with more oil and toss to mix. Scoot the chickpeas & potatoes to one side of the baking sheet. Add your fish parcel to the other side. Cook for 20-25 minutes, depending on the thickness of your fish. Internal temperature should read 145F. 

White fish with spices and lemon slices in foil, next to baked chick peas and potatoes in a metal pan.

Garnish with fresh parsley and serve! The parsley garnish adds just the right amount of freshness to the dish. It is also a great flavor addition fish with chickpeas, and potatoes.

Pro Tip: Cooking Fish in Foil

I love cooking fish in foil as it produces great results. The steam created while cooking helps keep the fish perfectly moist, and makes for easy cleanup! The idea comes from traditional cooking techniques like wrapping the fish in a leaf or paper parcel. Also, it makes this dish a one-pan dinner, which I love. Another salmon I bake with foil but with just a cover of foil is this lemony saffron herb salmon.

Close up of white fish on foil paper covered in spices, slices of lemon, and parsley.

More Irresistible Fish Recipes

If you’re looking to maximize those omega-3 fatty acids, check out more of my fish recipes.

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Paprika Fish with Chickpeas & Potatoes

4.91 from 11 votes
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Ready for a spiced up one-pan dinner that will quickly become a regular? This Paprika Fish with Chickpeas & Potatoes is flavorful, delicious, and hearty.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main, Main Course
Cuisine: American, Morrocan
Servings: 4
Calories: 303kcal

Ingredients

  • 1.75 lbs. Opah (fish)
  • 1 lb. red potatoes
  • 1 can chickpeas drained & rinsed
  • 5 cloves garlic minced
  • 1 tsp ground turmeric
  • 1 tbsp paprika + more for sprinkling
  • 1 tbsp brown sugar
  • 1 tsp red pepper flakes
  • 1 large lemon thinly sliced
  • olive oil
  • salt & pepper
  • fresh parsley for garnish

Instructions

  • Preheat the oven to 400F.
  • Chop the potatoes so they are all the same size, ~1 1/2 inch pieces. Add to a baking sheet. Lightly drizzle with olive oil, and season with salt, pepper, and a sprinkle of paprika. Toss to coat well. Bake 15 minutes.
  • Mix your garlic, turmeric, paprika, brown sugar, and red pepper flakes in a bowl. Lightly coat your fish with oil on all sides. Rub the spices all over both sides of the fish. Top with your lemon slices, and seal the fish in aluminum foil.
  • Add your chickpeas to the baking sheet with the potatoes. Lightly drizzle with more oil and toss to mix. Scoot the chickpeas & potatoes to one side of the baking sheet. Add your fish parcel to the other side. Cook 20-25 minutes, depending on the thickness of your fish. Internal temperature should read 145F. 
  • Garnish with fresh parsley and serve!

Notes

Substitute with halibut if you can’t find Opah.

Nutrition

Calories: 303kcal | Carbohydrates: 26g | Protein: 42g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 99mg | Sodium: 135mg | Potassium: 1229mg | Fiber: 3g | Sugar: 5g | Vitamin A: 985IU | Vitamin C: 25.2mg | Calcium: 49mg | Iron: 2.8mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

2 Comments

  1. 4 stars
    This recipe worked really well with the Opah. Both tomes that I have used it, however, the fish ad to cook for about 35 minutes rather than the 20-25 minutes stated in the recipe.. At 25 minutes it was just cooked through and still moist. . My Opah was about 1 inch thick, which seems pretty typical for the Opah that is sold here.

    Also, the unlikely pairing of potatoes and Garbanzos work really well together. Kudos for that leap.

    1. Thank you so much, Chris… glad to hear you enjoyed the recipe! And the thickness of the fish always makes a difference… mine is usually closer to 3/4″, so great note!

4.91 from 11 votes (10 ratings without comment)

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