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
Scale
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
