Cod with chorizo and chickpeas
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4.47 from 13 votes

One-pan Cod with Chorizo and Chickpeas

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main
Cuisine: Continental
Keyword: Cod with chorizo
Servings: 4 servings
Calories: 280kcal
Author: Lucy Parissi

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.

Nutrition

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