Name: Baked Cod with Tomatoes & Chickpeas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 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)); 1½ pounds cod, (cut into serving-sized pieces); ¾ teaspoon salt; ¾ teaspoon paprika

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

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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!