Baked Cod with Tomatoes & Chickpeas Recipe
There’s something magical about bringing together tender fish, hearty legumes, and vibrant tomatoes in a single dish, and that’s exactly what you get with this Baked Cod with Tomatoes & Chickpeas. It’s the kind of meal you can turn to on a busy weeknight when you crave something warm, nourishing, and full of Mediterranean flair, but with absolutely zero fuss in the kitchen. The juicy cherry tomatoes, creamy chickpeas, and aromatic spices all harmonize around flaky, olive oil-kissed cod fillets, making each forkful a burst of color and flavor. If you’re searching for a delicious, wholesome dish that feels effortless yet elegant, Baked Cod with Tomatoes & Chickpeas will quickly earn its spot in your regular dinner rotation.
Ingredients You’ll Need
One of the best things about Baked Cod with Tomatoes & Chickpeas is how approachable the ingredient list is—you’ll find every element playing a key role in taste, color, or comfort. From the freshness of the cod to the sunny notes of lemon and the pop of herbs, each component brings something special to the table.
- Cod Fillets: The star of the show—mild, flaky, and perfect for soaking up all those delicious juices.
- Chickpeas: Hearty, protein-packed, and they add a wonderful creaminess as they roast.
- Cherry Tomatoes: Sweet and juicy, they burst and caramelize in the oven for extra flavor.
- Olive Oil: The Mediterranean touch, adding richness and helping everything roast beautifully.
- Garlic: Minced to maximize its aroma and to infuse the whole dish with gentle warmth.
- Smoked Paprika: Subtle smokiness and depth—don’t skip this, it makes a difference!
- Ground Cumin: Adds a warm, earthy note that works wonders with chickpeas.
- Crushed Red Pepper Flakes: Optional, but a little heat brings excitement to every bite.
- Fresh Lemon Juice: A splash of brightness that lifts all the flavors.
- Chopped Fresh Parsley: Fresh, green, and eye-catching—sprinkle generously before serving.
- Salt and Black Pepper: Essential for seasoning the cod and vegetables just right.
- Lemon Wedges: For serving—squeezing more lemon on top brings everything to life at the table.
How to Make Baked Cod with Tomatoes & Chickpeas
Step 1: Prep and Preheat
Begin by preheating your oven to 400°F (200°C). While it’s heating up, take a moment to drain and rinse your chickpeas and halve the cherry tomatoes. This simple prep makes assembling Baked Cod with Tomatoes & Chickpeas delightfully quick and stress-free, so you can focus on enjoying the cooking process.
Step 2: Toss Chickpeas and Tomatoes
In a large bowl, combine the chickpeas and cherry tomatoes with 2 tablespoons of olive oil, minced garlic, smoked paprika, cumin, crushed red pepper flakes, and a generous pinch of salt and black pepper. Toss everything together to coat—this ensures all those spices and flavors will marry beautifully in the oven.
Step 3: Arrange the Base
Spread the spiced chickpea and tomato mix in a single, even layer in a large baking dish. Giving the ingredients plenty of space helps them roast up a little caramelized at the edges, which means more flavor in every bite of your Baked Cod with Tomatoes & Chickpeas.
Step 4: Season the Cod
Pat the cod fillets dry and sprinkle both sides generously with salt and black pepper. Drizzle each with the remaining tablespoon of olive oil and a good squeeze of fresh lemon juice. When you nestle the fillets among the chickpeas and tomatoes, the juices permeate the cod as it bakes, keeping it extra tender and tasty.
Step 5: Bake to Perfection
Pop the dish into the oven and bake for 15 to 18 minutes. You’ll know Baked Cod with Tomatoes & Chickpeas is ready when the cod turns opaque and flakes at the touch of a fork. The vegetables and beans should be golden around the edges, brimming with enticing aroma.
Step 6: Finish and Serve
Right before serving, scatter chopped fresh parsley generously over the dish for color and a lovely herbal note. Serve immediately with lemon wedges on the side—everyone loves squeezing their own just before digging in for extra brightness!
How to Serve Baked Cod with Tomatoes & Chickpeas
Garnishes
Let your Baked Cod with Tomatoes & Chickpeas shine with a final handful of chopped parsley or even a light dusting of smoked paprika. A few extra fresh herbs like basil or dill can take things in a new direction, while lemon wedges ensure each guest can add as much zing as they like.
Side Dishes
This dish is versatile so you can pair it with whatever suits your mood. Fluffy couscous, herby rice pilaf, or thick slices of crusty bread are all wonderful for soaking up the pan juices. For something light and green, a simple arugula salad tossed with olive oil and lemon is always a winner.
Creative Ways to Present
Turn Baked Cod with Tomatoes & Chickpeas into an eye-catching centerpiece by serving it straight from the baking dish family-style, letting everyone dig in. For a more elegant touch at dinner parties, plate each cod fillet on top of a swoosh of chickpeas and tomatoes, finishing with a parsley sprig and a lemon wedge.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the fridge for up to two days. The flavors intensify overnight, making Baked Cod with Tomatoes & Chickpeas a treat for lunch the next day!
Freezing
While the vegetables and chickpeas freeze well, cod’s texture can become a bit mushy after thawing. If you choose to freeze, keep the seafood separate and add freshly baked cod to reheated chickpeas and tomatoes for best results.
Reheating
Warm leftovers gently in a covered baking dish at 300°F (150°C) until heated through. Splash with a little extra lemon juice or olive oil if needed to keep things moist and flavorful—Baked Cod with Tomatoes & Chickpeas tastes just as comforting the second time around.
FAQs
Can I use frozen cod fillets for Baked Cod with Tomatoes & Chickpeas?
Absolutely! Just be sure to thaw the cod thoroughly and pat it dry before seasoning and baking. This helps prevent excess moisture and ensures the fillets bake up tender and not watery.
What can I substitute for cod?
Haddock or halibut are excellent substitutes, offering the same mild flavor and flaky texture. Even salmon works if you’d like a richer, slightly different twist while keeping the spirit of Baked Cod with Tomatoes & Chickpeas alive.
Do I have to stick to cherry tomatoes?
Nope! Any ripe, sweet tomato will do. If using larger tomatoes, just dice them into bite-sized pieces so they roast evenly alongside the chickpeas and cod.
Is this dish suitable for meal prep?
Baked Cod with Tomatoes & Chickpeas is a fantastic make-ahead option. Prep the chickpea-tomato base the night before, then simply add cod and bake when ready to serve—it’s a real lifesaver for busy nights!
How do I tell when the cod is cooked perfectly?
When the cod looks opaque, easily flakes with a fork, and has reached an internal temperature of 145°F (63°C), it’s ready. Be careful not to overbake; this ensures juicy, delicate fillets every time.
Final Thoughts
With its easy preparation and vibrant, satisfying flavors, Baked Cod with Tomatoes & Chickpeas is a dish I turn to time and again—especially when I want something as comforting as it is healthy. I hope you give it a try and discover just how joyful and unfussy great home-cooked food can be, whether for weeknight dinners or gathering friends around your table.
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Baked Cod with Tomatoes & Chickpeas Recipe
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful and easy-to-make recipe for Baked Cod with Tomatoes & Chickpeas, featuring tender cod fillets nestled among flavorful chickpeas, cherry tomatoes, and aromatic spices.
Ingredients
Cod with Tomatoes & Chickpeas:
- 4 cod fillets (about 6 ounces each)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the chickpeas and tomatoes: In a large bowl, toss chickpeas, cherry tomatoes, 2 tablespoons olive oil, garlic, smoked paprika, cumin, red pepper flakes, salt, and pepper.
- Arrange the mixture: Spread the chickpea and tomato mixture in a baking dish.
- Season and bake: Season cod fillets, drizzle with remaining olive oil and lemon juice, then nestle them into the chickpea and tomato mixture. Bake for 15-18 minutes.
- Finish and serve: Sprinkle with parsley, and serve with lemon wedges.
Notes
- This dish pairs well with couscous, rice, or crusty bread.
- Substitute cod with haddock or halibut if preferred.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with chickpeas and tomatoes
- Calories: 310
- Sugar: 3g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 70mg
