Mediterranean Baked Cod with Chickpeas

Mediterranean baked cod layered over chickpeas, tomatoes, olives, garlic, lemon, and parsley for an easy one-pan fish dinner.

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

Ingredients

• 1.5 pounds cod fillets
• 2 15-ounce cans chickpeas
• 1 14.5-ounce can diced tomatoes
• 0.5 cup kalamata olives
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 medium lemon
• 0.25 cup fresh parsley
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon dried oregano

Cooking instructions

1. Heat the oven to 425°F. Pat the cod dry and season both sides with ½ teaspoon salt and the black pepper. (about 5 min) — 425°F
2. In a 9-by-13-inch baking dish, combine the chickpeas, tomatoes, olives, olive oil, garlic, oregano, and remaining ½ teaspoon salt. (about 3 min) — 425°F
3. Bake the chickpea mixture for 10 minutes, until hot and lightly bubbling. (about 10 min) — 425°F
4. Nestle the cod into the hot mixture. Bake for 12 to 15 minutes, until the thickest part of the fish reaches 145°F and flakes easily. (about 15 min) — 425°F
5. Squeeze the lemon over the cod and chickpeas, then sprinkle with parsley before serving. (about 2 min) — 425°F