Baked Cod with Chickpeas and Cherry Tomatoes
5 tablespoons extra-virgin olive oil, divided
2 teaspoons ground coriander, divided
2 teaspoons paprika, divided
1/8 cayenne pepper
1 teaspoon coarse salt, divided
4 cod fillets (about 2 lbs)
2 (15-ounce) cans reduced-sodium chickpeas, rinsed
12 ounces cherry tomatoes, halved
1/4 cup chicken broth
3 shallots, minced
5 cloves garlic, minced
1 tablespoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon pepper
Chopped parsley for garnish (or cilantro if you prefer that)
In a small bowl, combine 2 tablespoons oil, 1 teaspoon coriander, 1 teaspoon paprika, cayenne and 3/4 teaspoon salt. Rub cod evenly with mixture. Place cod in resealable plastic bag, seal and toss to coat.
Refrigerate 1 hour to 24 hours.
When ready to bake, heat oven to 400 degrees. In a 9-by-13-inch baking dish, combine chickpeas, tomatoes, broth, shallots, garlic, lemon zest, lemon juice, 1 tablespoon oil, remaining coriander, remaining paprika, remaining salt and pepper. Nestle cod into chickpea mixture. Bake 20 to 24 minutes or until fish is opaque throughout.
You could finish it here, but I recommend removing the fish to a a plate and covering with foil. Crank the oven up to 425 and roast the chickpeas and tomatoes for an additional 10 minutes, or until the chickpeas are browned and crispy. It takes it to the next level!
Drizzle with remaining oil and sprinkle with parsley.
So the cookbook? The Make Ahead Cook by Cook's Illustrated/America's Test Kitchen. I cannot say enough good things- I have tons more recipes from it for y'all. The premise is perfect for me, as I do most of my cooking and prepping the night before after kids are in bed. Occasionally, I can get stuff done during Deeds' nap, as well, so anything make ahead is ideal. This has recipes for your traditional casseroles and pasta bakes, but also steps it up with things like above. All you have to do it stick it in the oven. Perfection!