Mediterranean Cod and Chickpea Skillet

Tender cod simmers with chickpeas, tomatoes, garlic, olives, and spinach in a bright lemony skillet sauce for an easy one-pan dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.5 lb cod fillets
• 2 cans (15 oz each) chickpeas
• 1 can (14.5 oz) diced tomatoes
• 5 oz baby spinach
• 4 cloves garlic
• 0.5 cup pitted kalamata olives
• 1 medium lemon
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 0.75 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Pat the cod dry and season both sides with 1/4 teaspoon of the salt and the black pepper. Drain and rinse the chickpeas. Mince the garlic and zest the lemon; cut the lemon into wedges. (about 5 min)
2. Heat the olive oil in a large, deep skillet over medium heat. Add the garlic, smoked paprika, oregano, and remaining 1/2 teaspoon salt. Cook until fragrant, about 30 seconds. (about 1 min) — Medium heat
3. Stir in the chickpeas, diced tomatoes with their juices, and olives. Bring to a gentle simmer, then cook uncovered until the sauce thickens slightly and the chickpeas are hot. (about 8 min) — Gentle simmer
4. Nestle the cod into the skillet. Cover and simmer until the fish is opaque, flakes easily, and reaches 145°F (63°C) in the thickest part, 7 to 10 minutes depending on thickness. (about 10 min) — Gentle simmer
5. Scatter the spinach over the skillet, cover, and cook until wilted. Stir the wilted spinach gently into the sauce without breaking up the cod. (about 2 min) — Low heat
6. Remove from the heat and stir in the lemon zest. Taste and adjust seasoning, then serve with the lemon wedges. (about 2 min)