Baked Cod with Tomatoes, Chickpeas, and Capers
Baked Cod with Cherry Tomatoes, Chickpeas, and Capers is the ideal recipe for those busy weeknights when you crave something rich and satisfying, with minimal effort required. Simply saute shallots with some cherry tomatoes and capers in a little Jerez Sherry vinegar, lightly season the cod fillets with some salt, pepper, and sweet paprika to taste, add the chickpeas, then bake everything in the oven for around 20 minutes, and serve!
Equipment
- 1 large oven-safe pan (or 12 inch cast iron skillet)
- Cooking Tongs
- Microplane
- Chef knife
- Wooden cutting board
- Paper towel
Ingredients
- 24 oz. 700g cod fillets
- ½ tsp Salt
- ½ tsp cracked black pepper
- ½ tsp sweet paprika we used La Dalia Spanish Sweet smoked paprika
- Extra virgin olive oil
- 2-3 small shallots sliced
- 3 cloves garlic minced
- 15 oz. 450g cherry or grape tomatoes, half halved and half left on the vine
- 1 Tbsp white sugar
- 15 oz. 425g can of cooked Chickpeas, drained and rinsed
- 2 Tbsp capers (we used giant capers)
- ½ cup Black olives pitted, sliced or whole
- 1 Tbsp Jerez Sherry Vinegar
- Small handful of fresh chopped parsley
- Pine nuts optional
- Zest from 1 medium lemon optional
Instructions
Step 1 - Season Cod Fillets
- Pat dry each cod fillet with some paper towel and then season on all sides with salt, pepper, and sweet paprika. Set aside for use later.24 oz. 700g cod fillets, ½ tsp Salt, ½ tsp cracked black pepper, ½ tsp sweet paprika
Step 2 - Prepare ingredients
- Dice shallots, mince garlic, and chop a small handful of fresh parsley.2-3 small shallots, 3 cloves garlic, Small handful of fresh chopped parsley
- Remove around half of the cherry tomatoes from the vines and cut them in half. Leave the remaining half on the vine.15 oz. 450g cherry or grape tomatoes, half halved and half left on the vine
Step 3 - Sauté Shallots and Tomatoes
- Preheat the oven to 200°C/400°F.
- In a large oven-safe skillet, heat the olive oil over medium heat.Extra virgin olive oil
- Add the shallots and saute for 4-5 minutes or until softened. Add the halved cherry tomatoes and saute for another 3 minutes.
Step 4 - Add Aromatics and chickpeas
- Add the garlic and the Jerez sherry vinegar and saute for another 2-3 minutes.1 Tbsp Jerez Sherry Vinegar
- Add the sugar, and chickpeas, and season to taste with salt and pepper. Saute for around 3-4 minutes, then remove from the heat.1 Tbsp white sugar, 15 oz. 425g can of cooked Chickpeas, drained and rinsed
Step 5 - Add cod fillets and Bake
- Add the season cod fillets and arrange the remaining cherry tomatoes around the fish fillets.
- Season to taste and add a little chopped parsley and the capers and olives.2 Tbsp capers, ½ cup Black olives
- Bake for 20 minutes at 200°C/400°F on the middle shelf of the oven.
Step 6 - Garnish and Serve
- Once the cod is cooked, remove from the oven and sprinkle with the zest from 1 lemon, and a squeeze of lemon juice for some extra tang.Pine nuts, Zest from 1 medium lemon
- Optionally garnish with a little fresh parsley and serve straight from the pan.