by Susan Hanna
This healthy and tasty recipe from America’s Test Kitchen can be made in a toaster oven or regular oven. Combine chickpeas, tomatoes, water, shallot, oil garlic, lemon zest and juice and seasoning in a baking dish. Rub cod with oil and spices and nestle into chickpea mixture. Bake until the cod is just cooked through.
Serves 2.
Avoiding Additives and Preservatives
Blue Menu chickpeas are additive-free. Make sure the dried spices don’t contain colour or anti-caking agents. For more recipes using all-natural ingredients, visit Eye For a Recipe.
Ingredients:
- 15-oz can (443 ml) chickpeas, rinsed
- 6 oz (170 g) cherry tomatoes, halved
- 2 tbsp (30 ml) water
- 1 shallot, minced
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 3 garlic cloves, minced
- 1 ½ tsp (7.5 ml) grated lemon zest plus 1 ½ tsp (7.5 ml) juice
- 1 tsp (5 ml) ground coriander, divided
- 1 tsp (5 ml) paprika, divided
- ½ tsp (2.5 ml) table salt, divided
- ¼ tsp (1.25 ml) pepper
- Pinch cayenne pepper
- 2 6-8-oz (170-226 g) skinless cod fillets, 1 ½ inches (3.8 cm) thick
- 1 tbsp (15 ml) chopped fresh cilantro
Preparation:
- Adjust oven rack to middle position and heat oven to 400 F (204 C). Combine chickpeas, tomatoes, water, shallot, 1 tbsp (15 ml) oil, garlic, lemon zest and juice, ½ tsp (2.5 ml) coriander, ½ tsp (2.5 ml) paprika, ¼ tsp (1.25 ml) salt and pepper in 8-inch (20-cm) square baking dish or pan.
- Combine remaining ½ tsp (2.5 ml) coriander, remaining ½ tsp (2.5 ml) paprika, remaining ¼ tsp (1.25 ml) salt and cayenne in bowl. Rub cod with 1 tbsp (15 ml) oil and sprinkle with spice mixture. Nestle cod into chickpea mixture and bake until od flakes apart when gently prodded with paring knife and registers 140 F (60 C), 20 to 25 minutes. Drizzle with remaining 1 tbsp (15 ml) oil and sprinkle with cilantro to serve.
From America’s Test Kitchen
