Baked Cod with Tomatoes & Chickpeas
Total Time
45 Minutes
Prep Time
20 Minutes
Cook Time
25 Minutes
Rating
4.8 out of 5 stars
(41)
Ingredients
4 servings
- 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 (multi-colored)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon sugar
- 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 pieces
- ¾ teaspoon salt
- ¾ teaspoon paprika
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Preparation
Chef’s notes
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.