Ready for a spiced up one-pan dinner that will quickly become a regular? Paprika Fish with Chickpeas & Potatoes is flavorful, delicious, and hearty. It’s the perfect dish for fall or winter – citrus and potatoes are in season, and I love new ways to incorporate my favorite canned goods.
I’m using Opah here because I love it, it’s caught in California, and it’s on the list of sustainable fished fish. You can also use halibut if you can’t find it.
I love cooking fish in a foil parcel. The steam created while cooking helps keep the fish perfectly moist, and makes for easy clean up!
Paprika Fish with Chickpeas & Potatoes
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.
- 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
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!
Substitute with halibut if you can’t find Opah.
Make sure you remove the lemon seeds before topping your fish with the lemon slices. It is easiest to remove the seeds after the lemon is sliced.
The parsley garnish adds just the right amount of freshness to the dish.
For more fish recipes, click here!