What is a substitute for cod in this recipe?

You've got options! Halibut, tilapia, or even salmon would all be delicious substitutes for cod. Just adjust the cooking time accordingly based on the thickness of the fish fillets.

Can I make this recipe ahead of time?

This dish is best served fresh out of the oven, but you can prepare the tomato-chickpea mixture 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.

Can I omit the capers?

Sure! If you're not a fan of capers, you can leave them out without compromising the flavor of the dish. Feel free to customize it to suit your taste preferences.

What can I subsitute for sherry vinegar?

Red wine vinegar makes a great substitute for sherry vinegar in this recipe. Like sherry vinegar, it adds a tangy acidity that balances out the sweetness of the tomatoes beautifully.

Baked Cod with Tomatoes & Chickpeas

baked cod with tomatoes and chickpeas in skillet with plaid linen napkin

Baked Cod with Tomatoes & Chickpeas

By Jenn Segal

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!

Servings: 4

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Total Time: 45 Minutes

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

Perfect Couscous

Nutrition Information

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