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.
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!
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
- 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
- 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.
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.
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Ashley @ Big Flavors from a Tiny Kitchen says
The colors here are SO gorgeous! This looks like a fantastic meal – can’t wait to try it out!
Ade says
Made this tonight “delicious”. Thank you.
Lisa says
Hi! This looks amazing. Did you use regular chorizo, or chorizo sausage?
Lucy Parissi says
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
Kate - gluten free alchemist says
this is a lovely recipe Lucy. So fresh and vibrant and beautifully colourful too.x
Lucy Parissi says
Thanks Kate – it’s good to bring a bit of colour to the table especially when it looks so gloomy outside!
Natalie @CooksAndCookers says
This looks so beautiful! I love your idea of using different cherry tomatoes. So simple, yet makes it so much more visually appealing.
Charlotte Oates says
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.
Kate Hackworthy says
This is such a pretty dish! I'm a huge fan of chickpeas and I love using aquafaba too.
Sarah Trivuncic says
Those tomatoes look incredible! Really brings the dish to life. I always have frozen fish in my freezer, so useful.
Nayna Kanabar says
What a wonderful and really colourful dish. It looks so inviting.
Lucy Allen says
Well this looks simply delicious Lucy, I'll certainly be trying this out asap and checking out the range in Iceland