One-pan Cod with Chorizo and Chickpeas

Name: One-pan Cod with Chorizo and Chickpeas
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Ingredients: 5 tbsp olive oil or as needed; 4 large cod loin fillets; 400g (14oz) fresh cherry tomatoes; 1 400g (14oz) can chickpeas; 85g (3oz) chorizo slices; 4 garlic cloves; 2 Red Onions; 2 roasted red peppers sliced into thin strips; 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

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4.4

60 reviews

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Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4 servings
Calories
280 kcal
Course
Main Course
Cuisine
European

One-pan Cod with Chorizo and Chickpeas

Shawn Wheeler

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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.

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Ingredients

Servings

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

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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 Information

Show Details

Serving 4g Calories 280kcal (14%) Carbohydrates 6g (2%) Protein 6g (12%) Fat 25g (38%) Saturated Fat 5g (25%) Cholesterol 19mg (6%) Sodium 267mg (11%) Potassium 192mg (5%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 380IU (8%) Vitamin C 9.4mg (10%) Calcium 22mg (2%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 280 kcal

% Daily Value*

Serving	4g
Calories	280kcal	14%
Carbohydrates	6g	2%
Protein	6g	12%
Fat	25g	38%
Saturated Fat	5g	25%
Cholesterol	19mg	6%
Sodium	267mg	11%
Potassium	192mg	4%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	380IU	8%
Vitamin C	9.4mg	10%
Calcium	22mg	2%
Iron	0.8mg	4%