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One-pan Cod with Chorizo and Chickpeas

September 15, 2016 by Lucy Parissi 16 Comments

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Cod with chorizo and chickpeas

Make this sheet pan cod with chorizo and chickpeas once and it will become a regular at the dinner table. Healthy, quick and above all packed with flavour! 

Cod with chorizo and chickpeas

Post sponsored by Iceland.

I was planning a whole slew of warming one-pot recipes to publish in September and then the weather decided to turn gloriously sunny. I mean talk about inconsiderate!

Only joking – I will soak up the rays for as long as possible and my comfort food plans can take a back seat for now. Especially when I can still keep the one-pot theme but have a recipe that celebrates the end of summer in a veritable riot of colour.

It is one of the tastiest, healthiest and easiest meals on this blog and ready in about 30 minutes. Tomatoes, onions, peppers, chickpeas and cod spiced up with a little chorizo – basically summer on a plate.

Tomatoes and chickpeas on a tray

I used frozen cod loin in this recipe – another great product I picked up at Iceland (the store, not the country). I am a huge fan of fresh fish, but I don’t often get the chance to visit the fishmonger.

So it is good to note that frozen fish can often be fresher than those on offer at the fish counter – and a lot cheaper too. I have been very impressed with the quality of the Iceland seafood products and they have now expanded into fantastic easy to cook meals as well.

I enjoyed the sea bass en papillote enormously – hope it becomes part of their permanent range. This cod with chorizo and chickpeas recipe came about partly because I had to use up chickpeas.

Since starting to use aquafaba (the liquid drained from a can of chickpeas) I have been looking for more ways to use them up! Salted cod stew with chorizo and chickpeas is a classic recipe but I find that fish usually breaks up too much in stews. 

Baking the cod in the oven is so much quicker, even tastier, and requires very little effort. Serve with a crunchy green salad or over rice if you are feeling really hungry!

Cod with chorizo and chickpeas

More healthy recipes to try

  • Pancetta-wrapped cod with blistered tomatoes and lentils
  • Low-carb Chicken alla Puttanesca
  • Oven-baked tilapia with zucchini and asparagus
  • Healthy Stir-Fried Singapore Noodles
  • Skinny Pad Thai with courgette noodles

HAVE YOU MADE ONE-PAN COD WITH CHORIZO AND CHICKPEAS?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

Cod with chorizo and chickpeas

One-pan Cod with Chorizo and Chickpeas

Lucy Parissi | Supergolden Bakes
Make this recipe once and it will surely become a regular at the dinner table. Quick, easy and healthy too – not to mention absolutely delicious! If using frozen fish, defrost in the fridge overnight and pat dry before cooking.
4.5 from 16 votes
Print Pin Rate
Course: Main
Cuisine: Continental
Keyword: Cod with chorizo
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 280kcal

Ingredients

  • 5 tbsp olive oil or as needed
  • 4 large cod loin fillets
  • 400g (14oz) fresh cherry tomatoes halved (I used red, green and yellow)
  • 1 400g (14oz) can chickpeas
  • 85g (3oz) chorizo slices
  • 4 garlic cloves peeled
  • 2 red onions sliced
  • 2 roasted red peppers sliced into thin strips from a jar - see note below
  • 3 tbsp roughly chopped flat-leaf parsley
  • 1/2 tsp sweet paprika
  • splash white wine or Marsala
  • juice of half a lemon
  • salt and freshly ground pepper to season

Instructions

  • Preheat the oven to 200C (400F). Drizzle a little olive oil over a large roasting tray.
  • Put the garlic and chorizo in a mini chopper and blitz until finely ground - or dice very finely by hand.
  • Spread the chickpeas, onions and peppers over the tray. Nestle the tomatoes, cut side up, among them. Sprinkle with half the of chopped chorizo/garlic, drizzle with olive oil and season with salt and pepper. Roast for 10 minutes.
  • Add a generous splash of wine to the tray and place the cod fillets over the vegetables. Rub with the remaining chorizo/garlic over the fish and drizzle with a little olive oil. Sprinkle with the paprika and season. Roast for 20 minutes or until the fish is cooked through.
  • Squeeze a little lemon juice over the fish, sprinkle with the parsley and serve.

Notes

If you can't find ready-roasted red peppers, cook Romano (sweet long) peppers under a hot grill (broiler), turning them until charred all over. Place in a bowl, cover with a plate and leave for 5 minutes. Peel the skin off, remove the seeds and slice thinly to use.

Nutritional Info

Serving: 4g | Calories: 280kcal | Carbohydrates: 6g | Protein: 6g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 267mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 9.4mg | Calcium: 22mg | Iron: 0.8mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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Filed Under: Lunch, Dinner and Side Dishes, One-Pot Recipes Tagged With: chorizo, cod, fish, one-pot meals, sponsored post

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Comments

  1. Craig says

    January 30, 2019 at 7:06 am

    5 stars
    Hi Lucy, I cooked this last night and it was absolutely delicious. I will be adding this recipe as one of our weekly meals.

    Reply
    • Lucy Parissi says

      February 1, 2019 at 8:00 am

      Oh I am so glad! Thanks for the comment 😘

      Reply
  2. Ashley @ Big Flavors from a Tiny Kitchen says

    February 15, 2018 at 10:39 pm

    The colors here are SO gorgeous! This looks like a fantastic meal – can’t wait to try it out!

    Reply
  3. Ade says

    August 19, 2017 at 8:18 pm

    Made this tonight “delicious”. Thank you.

    Reply
  4. Lisa says

    June 7, 2017 at 8:32 pm

    Hi! This looks amazing. Did you use regular chorizo, or chorizo sausage?

    Reply
    • Lucy Parissi says

      June 8, 2017 at 6:43 pm

      It’s a soft cooking chorizo ring – needs to be cooked prior to eating. At least that’s what it is called in the UK. I think it is a chorizo sausage in the US

      Reply
  5. Kate - gluten free alchemist says

    October 25, 2016 at 8:53 pm

    this is a lovely recipe Lucy. So fresh and vibrant and beautifully colourful too.x

    Reply
    • Lucy Parissi says

      October 27, 2016 at 9:10 am

      Thanks Kate – it’s good to bring a bit of colour to the table especially when it looks so gloomy outside!

      Reply
  6. Natalie says

    September 21, 2016 at 8:48 pm

    This looks so beautiful! I love your idea of using different cherry tomatoes. So simple, yet makes it so much more visually appealing.

    Reply
  7. Charlotte Oates says

    September 18, 2016 at 4:18 pm

    I thought most people ended up making vegan desserts to use up the chickpea juice, I find it funny you're now having to come up with chickpea recipes to use up all the spares you have from your baking 🙂 Fortunately it looks as though you've found a really yummy way to use them up.

    Reply
  8. Kate Hackworthy says

    September 17, 2016 at 8:13 pm

    This is such a pretty dish! I'm a huge fan of chickpeas and I love using aquafaba too.

    Reply
  9. Sarah Trivuncic says

    September 16, 2016 at 4:33 pm

    Those tomatoes look incredible! Really brings the dish to life. I always have frozen fish in my freezer, so useful.

    Reply
  10. Nayna Kanabar says

    September 16, 2016 at 2:35 pm

    What a wonderful and really colourful dish. It looks so inviting.

    Reply
  11. Lucy Allen says

    September 16, 2016 at 1:27 pm

    Well this looks simply delicious Lucy, I'll certainly be trying this out asap and checking out the range in Iceland

    Reply
    • Mark says

      October 19, 2019 at 6:00 pm

      Fantastic! We’ve just cooked this and thoroughly enjoyed it. Loves the colours, the simplicity of the dish and how well all the flavours worked together. Totally delicious and not massive on calories. You would not be disappointed if you were served this dish in a restaurant.

      Reply
      • Lucy Parissi says

        October 20, 2019 at 6:53 am

        Thanks so much Mark!

        Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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