Baked Cod With Tomatoes and Chickpeas

This dish is bursting with Mediterranean flavors, it’s as delicious as it is easy. (Courtesy of Jennifer Segal)

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For those busy nights when you’re in the mood for something light yet satisfying, or when you want to impress guests without much effort, this baked cod is just the ticket. It’s so simple to pull together: Start by sautéing shallots in olive oil, add garlic and cherry tomatoes, and cook until the tomatoes burst, forming a chunky sauce. Stir in chickpeas and capers with a splash of sherry vinegar, then nestle the cod in this flavorful mix and give it a sprinkle of paprika. Slide it into the oven, whip up some couscous, and in just 15 minutes, you’ll be enjoying a flaky, scrumptious fish dish that’s bursting with Mediterranean flavors—all with minimal fuss!

What You’ll Need To Make Baked Cod With Tomatoes and Chickpeas

(Courtesy of Jennifer Segal)

• Extra-Virgin Olive Oil: Forms the flavorful base of the tomato-chickpea mixture and adds richness.
• Shallots and Garlic: Contribute depth of flavor and aromatic notes to the dish.
• Cherry or Grape Tomatoes: Provide juicy bursts of sweetness and vibrant color.
• Sugar: Balances the acidity of the tomatoes and enhances their natural sweetness.
• Chickpeas: Add hearty texture and protein to the dish, complementing the flakiness of the cod.
• Capers: Contribute a briny tanginess, adding depth of flavor to the tomato-chickpea mixture.
• Sherry Vinegar: Provides a subtle acidity that brightens the dish, complementing the sweetness of the tomatoes.
• Thyme: Infuses the tomato-chickpea mixture with earthy and aromatic notes.
• Cod: A mild and flaky white fish that pairs perfectly with the tomato-chickpea mixture.
• Paprika: Adds a subtle flavor and vibrant color to the cod.

Step-By-Step Instructions

Prepare the Chickpeas and Tomatoes:

Preheat the oven to 400F and set an oven rack in the middle position. In a large ovenproof skillet, heat the oil over medium heat. Add the shallots.

(Courtesy of Jennifer Segal)

Cook, stirring frequently, until softened and translucent, a few minutes.

(Courtesy of Jennifer Segal)

Add the garlic and cook 30 seconds more. Do not brown.

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(Courtesy of Jennifer Segal)

Add the tomatoes, salt, pepper, and sugar.

(Courtesy of Jennifer Segal)

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.

(Courtesy of Jennifer Segal)

Stir in the chickpeas, capers, vinegar, and thyme. Taste the sauce/chickpea mixture and adjust seasoning, if necessary. Remove the pan from the heat.

(Courtesy of Jennifer Segal)

Prepare the Fish:

Nestle the cod in the tomato and chickpea mixture, folding any very thin pieces in half.

(Courtesy of Jennifer Segal)

In a small bowl, mix the salt and paprika.

(Courtesy of Jennifer Segal)

Sprinkle evenly over the top of the cod pieces.

(Courtesy of Jennifer Segal)

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).

(Courtesy of Jennifer Segal)

Baked Cod With Tomatoes & Chickpeas

Servings: 4

Prep Time: 20 Minutes Cook Time: 25 Minutes Total Time: 45 Minutes

Ingredients

For the Tomatoes & Chickpeas

• 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)

For the Fish

• 1½ pounds cod, cut into serving pieces
• ¾ teaspoon salt
• ¾ teaspoon paprika

Instructions

Preheat the oven to 400F and set an oven rack in the middle position.

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.

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.

Note: If you don’t have an ovenproof skillet, you can transfer the tomato and chickpea mixture to a baking dish before adding the fish.

Make-Ahead Instructions: This dish is best served fresh out of the oven, but you can prepare the tomato-chickpea mixture up to 2 days in advance and refrigerate it until you’re ready to bake the fish. Just warm the mixture on the stovetop before adding the fish and spices and popping it into the oven.

Nutrition Information

Per serving (4 servings)

Calories: 418, Fat: 15 g, Saturated fat: 2 g, Carbohydrates: 33 g, Sugar: 9 g, Fiber: 9 g, Protein: 39 g, Sodium: 942 mg, Cholesterol: 73 mg

Nutritional Data Disclaimer

This article was originally published on OnceUponaChef.com. Follow on Instagram

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