Baked Cod with Tomatoes & Chickpeas
Ingredients
- 3 tablespoons extra virgin olive oil
- ½ cup thinly sliced shallots, (from 2 shallots)
- 3 cloves garlic, (finely chopped)
- 1 pint cherry or grape tomatoes, (halved (I use multi-colored))
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon sugar
- 1 (15-oz) can chickpeas, drained and rinsed
- 1½ tablespoons capers, (drained)
- 1 tablespoon sherry vinegar (red wine vinegar can be substituted)
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1½ pounds cod, (cut into serving-sized pieces)
- ¾ teaspoon salt
- ¾ teaspoon paprika
Instructions
- 1
Preheat the oven to 400°F (205°C) and set an oven rack in the middle position.
- 2
Prepare the Chickpeas and Tomatoes: In a large ovenproof skillet, heat the oil over medium heat. Add the shallots and cook, stirring frequently, until softened and translucent, a few minutes. Add the garlic and cook 30 seconds more. Do not brown. Add the tomatoes, salt, pepper, and sugar and stir periodically until the tomatoes start to break down and burst, 3 to 4 minutes. As the tomatoes burst, smash them a bit into a chunky sauce. Stir in the chickpeas, capers, vinegar, and thyme. Taste the sauce/chickpea mixture and adjust seasoning, if necessary. Remove the pan from the heat.
3 min - 3
Prepare the Fish: Nestle the cod in the tomato and chickpea mixture, folding any very thin pieces in half. In a small bowl, mix the salt and paprika. Sprinkle evenly over the top of the cod pieces. Bake for about 15 minutes, or until the cod is cooked through and flakes easily with a fork. Carefully remove the pan from the oven and immediately place an oven mitt or dish towel over the handle to remind yourself that it’s hot (it’s easy to forget and burn yourself). Serve.
15 min
Nutrition
Per serving (based on 4 servings)
