If you’re searching for a meal that combines vibrant flavors and nourishing ingredients in one easy dish, look no further than Baked Cod with Tomatoes & Chickpeas. This Mediterranean-inspired recipe is a true weeknight hero: flaky cod fillets nestled amidst juicy tomatoes and hearty chickpeas, seasoned with smoky paprika, garlic, and a citrusy finish. Quick to prepare and brimming with color, it’s the perfect dish for anyone who craves both comfort and sophistication without spending hours in the kitchen.
Ingredients You’ll Need
The beauty of Baked Cod with Tomatoes & Chickpeas is in its simplicity—every ingredient is there for a reason, and together they form a dish that’s so much more than the sum of its parts. Whether you’re a seasoned cook or just dipping your toes into new flavors, each element adds its own special touch to flavor, texture, or that pop of color everyone loves to see on the table.
- Cod fillets: This mild, flaky white fish is the star of the show, soaking up the tomato juices beautifully.
- Canned chickpeas: Nutty, creamy, and filling, chickpeas add protein and substance, turning this dish into a satisfying meal.
- Canned diced tomatoes: The tomatoes provide a tangy, juicy base that bathes everything in savory-sweet goodness.
- Olive oil: Adds richness and helps all the flavors meld together while also giving the dish a Mediterranean touch.
- Garlic cloves: Fresh garlic brings a punch of aromatic flair that infuses both the sauce and the fish.
- Red onion: Thin slices melt into the sauce, lending gentle sweetness and a pop of color.
- Smoked paprika: This spice gives the dish its signature smoky depth—don’t skip it!
- Ground cumin: Adds subtle warmth and a whisper of earthiness that complements the chickpeas and tomatoes.
- Crushed red pepper flakes: Optional, but if you like a little kick, it brings the perfect amount of heat.
- Salt and pepper: Essential for seasoning every layer—taste and adjust as needed throughout.
- Fresh parsley: Chopped parsley finishes the dish with a burst of herbal freshness and vivid color.
- Lemon wedges: A final squeeze right before serving lifts all the flavors and adds brightness.
How to Make Baked Cod with Tomatoes & Chickpeas
Step 1: Preheat the Oven
First things first—start by preheating your oven to 400°F (200°C). Getting your oven nice and hot means that the cod cooks quickly and evenly, ensuring those fillets stay moist and flaky while everything else melds into a savory sauce.
Step 2: Prepare the Tomato and Chickpea Base
Grab a large oven-safe skillet or baking dish and get ready to build layers of flavor. Toss in the drained and rinsed chickpeas, diced tomatoes (with all that amazing juice), olive oil, minced garlic, thinly sliced red onion, smoked paprika, cumin, red pepper flakes, and a hit of salt and pepper. Give everything a good stir, then spread it out into an even layer so every bite gets a taste of everything.
Step 3: Add and Season the Cod
Nestle the cod fillets right on top of your vibrant tomato-chickpea mixture. Sprinkle the fish with just a bit more salt and pepper—this step seasons the cod itself so every forkful is perfectly savory. The cod will gently steam above the saucy base, soaking in those delicious Mediterranean flavors.
Step 4: Bake to Perfection
Slide the skillet or baking dish into the preheated oven and bake for about 15 to 20 minutes. You’ll know your Baked Cod with Tomatoes & Chickpeas is ready when the cod flakes easily with a fork and the tomatoes are bubbling around the edges. The aroma that fills your kitchen is nothing short of magical.
Step 5: Finish and Serve
As soon as the dish comes out of the oven, shower everything generously with chopped fresh parsley, then bring the skillet right to the table with lemon wedges on the side. A final bright squeeze of lemon over each serving ties everything together beautifully.
How to Serve Baked Cod with Tomatoes & Chickpeas
Garnishes
For a real wow-factor, finish Baked Cod with Tomatoes & Chickpeas with plenty of fresh parsley—you want a lush, green blanket over the red and white. Extra lemon wedges on the side mean everyone can add as much citrusy zing as they like. If you have flaky sea salt on hand, a pinch at the very end is lovely, too.
Side Dishes
This dish is incredible on its own, but it also pairs wonderfully with crusty bread—the kind you can use to soak up all that luscious, tomatoey sauce. Steamed rice or buttery couscous are great alternatives, making this meal even more fulfilling. For a lighter touch, serve it with a crisp arugula salad dressed simply with olive oil and lemon.
Creative Ways to Present
Impress guests by serving Baked Cod with Tomatoes & Chickpeas straight from the oven in the baking dish, garnished with whole herb sprigs and lemon rounds. Or, for an elegant plated presentation, set each cod fillet atop a bed of chickpeas and tomatoes, finishing with a swirl of olive oil and a parsley sprig. You could even serve it family-style and let everyone dig in together.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), transfer the Baked Cod with Tomatoes & Chickpeas to an airtight container and refrigerate within two hours of cooking. The flavors will continue to deepen, making the next day’s lunch just as crave-worthy as dinner.
Freezing
While the cod itself is best enjoyed freshly baked, you can freeze leftovers if needed. For best results, cool the dish completely, then store in a freezer-safe container for up to one month. Be aware that the fish texture might become a bit softer after freezing, but the taste remains delicious.
Reheating
To reheat, place the leftovers in an oven-safe dish, cover loosely with foil, and warm in a preheated 325°F (160°C) oven until heated through. If you’re in a rush, you can reheat gently in the microwave, though the fish will stay flakier when done in the oven. Always add a squeeze of fresh lemon before enjoying again.
FAQs
Can I use a different type Main Course
Absolutely! While cod is classic in Baked Cod with Tomatoes & Chickpeas for its mild taste and lovely texture, other firm white fish like haddock or halibut also work beautifully in this recipe. Just adjust the cooking time slightly if the fillets are thicker or thinner.
How can I make Baked Cod with Tomatoes & Chickpeas dairy-free and gluten-free?
Good news: this dish is naturally dairy-free and gluten-free as written! Just double-check that your canned chickpeas and tomatoes contain no added gluten, and you’re all set to enjoy a dinner that’s both inclusive and delicious.
Can I make this dish with fresh tomatoes instead of canned?
Definitely! During tomato season, use about two cups of chopped ripe tomatoes in place of the canned. You might want to add a splash of extra tomato juice or broth to mimic the can’s liquid and ensure everything stays saucy.
What’s the best way to know when the cod is cooked?
The cod is ready when it flakes easily with a fork and is opaque all the way through (look for a gentle separation along the fish’s natural lines). Avoid overbaking, as cod can dry out quickly—start checking at the 15-minute mark just to be safe.
Is Baked Cod with Tomatoes & Chickpeas a good make-ahead meal for meal prep?
Yes! While best enjoyed just after baking, Baked Cod with Tomatoes & Chickpeas holds up well in the fridge for up to two days. Pack it into individual containers with a scoop of the chickpea-tomato mixture and a piece of cod for easy, nutritious lunches all week.
Final Thoughts
There’s something truly special about sharing a vibrant, homey dish like Baked Cod with Tomatoes & Chickpeas with loved ones. It’s the sort of meal that feels fancy but fits perfectly into busy weeknights, nourishing and delighting at the same time. Give this recipe a try—you might just find it becomes your new kitchen staple, too!
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Baked Cod with Tomatoes & Chickpeas Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Cod with Tomatoes & Chickpeas recipe is a flavorful and healthy Mediterranean dish that combines tender cod fillets with a savory tomato-chickpea stew. Easy to prepare and perfect for a satisfying meal.
Ingredients
Cod Fillets:
- 4 cod fillets (about 6 oz each)
Tomato-Chickpea Mixture:
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 small red onion (thinly sliced)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Additional:
- ¼ cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the Tomato-Chickpea Mixture: In a large oven-safe skillet or baking dish, combine chickpeas, diced tomatoes, olive oil, garlic, red onion, paprika, cumin, red pepper flakes, salt, and pepper. Stir well and spread into an even layer.
- Add the Cod: Nestle the cod fillets on top of the tomato-chickpea mixture and season with a little more salt and pepper.
- Bake: Bake for 15–20 minutes until the cod flakes easily with a fork.
- Finish and Serve: Sprinkle with fresh parsley and serve with lemon wedges.
Notes
- This dish pairs well with crusty bread or rice.
- You can substitute haddock or halibut if cod isn’t available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with chickpeas
- Calories: 360
- Sugar: 4g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 75mg
