Baked Cod with Tomatoes & Chickpeas
This post may contain affiliate links. Read my full disclosure policy.
Baked fish just got a whole lot more exciting with this baked cod with tomatoes and chickpeas recipe. Bursting with Mediterranean flavors, it’s as delicious as it is easy!
For those busy nights when you’re in the mood for something light yet satisfying, or when you want to impress guests without much effort, this baked cod is just the ticket. It’s so simple to pull together: Start by sautéing shallots in olive oil, add garlic and cherry tomatoes, and cook until the tomatoes burst, forming a chunky sauce. Stir in chickpeas and capers with a splash of sherry vinegar, then nestle the cod in this flavorful mix and give it a sprinkle of paprika. Slide it into the oven, whip up some couscous, and in just 15 minutes, you’ll be enjoying a flaky, scrumptious fish dish—all with minimal fuss!
“Healthy, light, satisfying, full of flavor, and easy – it hits all the marks.”
What You’ll Need To Make Baked Cod With Tomatoes And Chickpeas
- Extra-Virgin Olive Oil: Used to sauté the veggies and add richness to the dish.
- Shallots and Garlic: Form the flavor base of the sauce.
- Cherry or Grape Tomatoes: Provide juicy bursts of sweetness and vibrant color.
- Sugar: Balances the acidity of the tomatoes and enhances their natural sweetness.
- Chickpeas: Add hearty texture and protein, complementing the flakiness of the cod.
- Capers: Add a briny tanginess to the dish.
- Sherry Vinegar: Provides a subtle acidity that brightens the dish. Feel free to substitute red wine vinegar.
- Thyme: Infuses the tomato-chickpea mixture with earthy flavor.
- Cod: A mild and flaky white fish that pairs nicely with the tomato-chickpea mixture. Halibut, tilapia, or even salmon would all be delicious substitutes; just adjust the cooking time based on the thickness of the fillets.
- Paprika: Adds a subtle flavor and vibrant color to the cod.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In a large ovenproof skillet, heat the oil over medium heat. Add the shallots and cook, stirring often, until they’re softened and translucent, just a few minutes. Toss in the garlic and cook for another 30 seconds—be sure not to let it brown.
Add the tomatoes, salt, pepper, and sugar and cook until the tomatoes start to break down and burst, 3 to 4 minutes.
Stir in the chickpeas, capers, vinegar, and thyme, then remove the pan from the heat. Then nestle the cod in the tomato and chickpea mixture, folding any very thin pieces of fish in half so they cook evenly.
Make the seasoning for the fish by mixing the salt and paprika in a small bowl, then sprinkle evenly over the top of the fish.
Bake for about 15 minutes, or until the cod is cooked through and flakes easily with a fork. Serve and enjoy!
Video Tutorial
You May Also Like
Baked Cod with Tomatoes & Chickpeas
Take your weeknight fish dinners to the next level with this baked cod recipe—the tomato, chickpea, and caper sauce gives it a delicious twist you’ll love!
Ingredients
For the Tomatoes & Chickpeas
- 3 tablespoons extra virgin olive oil
- ½ cup thinly sliced shallots, from 2 shallots
- 3 cloves garlic, finely chopped
- 1 pint cherry or grape tomatoes, halved (I use multi-colored)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon sugar
- 1 (15-oz) can chickpeas, drained and rinsed
- 1½ tablespoons capers, drained
- 1 tablespoon sherry vinegar (red wine vinegar can be substituted)
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
For the Fish
- 1½ pounds cod, cut into serving pieces
- ¾ teaspoon salt
- ¾ teaspoon paprika
Instructions
- Preheat the oven to 400°F and set an oven rack in the middle position.
- Prepare the Chickpeas and Tomatoes: In a large ovenproof skillet, heat the oil over medium heat. Add the shallots and cook, stirring frequently, until softened and translucent, a few minutes. Add the garlic and cook 30 seconds more. Do not brown. Add the tomatoes, salt, pepper, and sugar and stir periodically until the tomatoes start to break down and burst, 3 to 4 minutes. As the tomatoes burst, smash them a bit into a chunky sauce. Stir in the chickpeas, capers, vinegar, and thyme. Taste the sauce/chickpea mixture and adjust seasoning, if necessary. Remove the pan from the heat.
- Prepare the Fish: Nestle the cod in the tomato and chickpea mixture, folding any very thin pieces in half. In a small bowl, mix the salt and paprika. Sprinkle evenly over the top of the cod pieces. Bake for about 15 minutes, or until the cod is cooked through and flakes easily with a fork. Carefully remove the pan from the oven and immediately place an oven mitt or dish towel over the handle to remind yourself that it’s hot (it’s easy to forget and burn yourself). Serve.
- Note: If you don’t have an ovenproof skillet, you can transfer the tomato and chickpea mixture to a baking dish before adding the fish.
- Make-Ahead Instructions: This dish is best served fresh out of the oven, but you can prepare the tomato-chickpea mixture up to 2 days in advance and refrigerate it until you're ready to bake the fish. Just warm the mixture on the stovetop before adding the fish and spices and popping it into the oven.
Pair with
Nutrition Information
Powered by 
- Per serving (4 servings)
- Calories: 418
- Fat: 15 g
- Saturated fat: 2 g
- Carbohydrates: 33 g
- Sugar: 9 g
- Fiber: 9 g
- Protein: 39 g
- Sodium: 942 mg
- Cholesterol: 73 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Very easy and delicious recipe. Lots of flavour. Served as suggested with your perfect couscous. Will definitely make again. Thank you.
My husband isn’t a fan of chickpeas. Could we substitute canned black beans?
Sure, Ann, that would work. White Northern beans would also be a good option if he likes those.
Great recipe!!! We made some minor modifications and used canned fire roasted tomatoes and added some chili pepper to spice it up even more. It definitely is a keeper!
I’m not a big fan of cod, but my husband is. This recipe has all the flavors and ingredients that I love so I will definitely try it. I only have smoked paprika and not the regular. Is that OK or just skip it? Thanks!
Hi Glen, you can use the smoked paprika here; just keep in mind that it will add a subtle smoky flavor.
This is delicious! I didn’t have enough cod, so I used salmon, which was wonderful. The flavor is spot on, and the sherry/red wine vinegar kicks it up a notch. We thoroughly enjoyed this meal and it will be in my “fantastic folder” going forward! Thank you again for the amazing food 🙂
This is hands down my favorite OUAC recipe. Surprisingly easy and gets us to have fish in our diet more often. Because it’s just us two I use only enough fish for 4 servings. We each eat 1 serving the first night along with all the stew then another day or night I use the remaining 2 portions of fish some other way usually fish sandwiches. Jenn, I love your recipes because you include directions/rules for freezing whenever possible.
Happy New Year Jenn!
Made this over the holidays with fresh Cod we caught….absolutely delicious!
Shinning in the kitchen with my little kitchen angel on my shoulder..
Thanks for all you do to help us all improve our kitchen skills..
I want to wish you and your family and Happy ,Healthy 2025!!
Lets see whats cooking in the New Year!!
Katherine
💜
This recipe is absolutely delicious. It would be great to make for company. It comes together quickly, it tastes amazing, and it’s pleasing to the eye. I highly recommend making it, you won’t regret it!
We love this recipe using fresh caught sea bass. I use apple cider vinegar and vidalia onions, and it is divine!
Made this with fresh sea bass we caught. Used onions instead of shallots and omitted the sugar. Used vegetable broth and cooked the onions, garlic and cherry tomatoes in the oven for 15 minutes, added the chickpea mixture, let cook another 10 minutes, then added the fish. It was a great change up from the many ways we typically cook our fresh caught fish!