Baked Cod with Tomatoes & Chickpeas Recipe
Bursting with Mediterranean sunshine, Baked Cod with Tomatoes & Chickpeas is the sort of heartwarming, one-pan meal that makes dinnertime feel incredibly special without any of the usual fuss. Tender cod fillets are cradled in a bed of juicy tomatoes and nutty chickpeas, sparked with pops of garlic, red onion, and smoky spices. Each bite is a delightful contrast of flaky fish, tangy tomato, and creamy beans—all finished with a flurry of fresh parsley and a squeeze of lemon that lifts the whole dish. This is my go-to for easy weeknight elegance or cozy weekends, and I can’t wait for you to make it part of your rotation too!
Ingredients You’ll Need
The beauty of Baked Cod with Tomatoes & Chickpeas is how a few pantry staples, plus a handful of fresh ingredients, come together to create layers of flavor and color. Don’t skip any ingredient—each one brings its own magic, from healthy protein to vibrant aroma.
- Cod fillets: Flaky, mild, and quick-cooking, cod is the star—fresh or frozen both work beautifully here.
- Chickpeas: Creamy and firm, these add body and pleasing texture to the dish (plus extra protein!).
- Diced tomatoes: Canned tomatoes with their juice make a saucy base and bring a sweet tanginess.
- Olive oil: For richness and to carry all the Mediterranean flavors.
- Garlic: Aromatic and savory—a must-have in the mix for warmth and depth.
- Red onion: Thinly sliced for subtle sweetness and color contrast.
- Smoked paprika: Adds irresistible smokiness without any heat; this spice is the secret to that wow-factor flavor.
- Ground cumin: A hint of earthiness ties together the beans, tomatoes, and fish.
- Crushed red pepper flakes (optional): For a gentle kick—taste as you go if you prefer a mild dish.
- Salt and pepper: Essential to enhance every component and balance all the flavors.
- Fresh parsley: Chopped and sprinkled over for herby color and a fresh finish.
- Lemon wedges: Serving alongside for a zippy burst that brightens everything on the plate.
How to Make Baked Cod with Tomatoes & Chickpeas
Step 1: Prepare the Tomato-Chickpea Base
Start by preheating your oven to 400°F (200°C), so it’s nice and hot when everything comes together. In a big oven-safe skillet or baking dish, add the chickpeas, diced tomatoes (with all their juice), olive oil, garlic, red onion, smoked paprika, cumin, red pepper flakes (if you love a little spice), salt, and pepper. Give everything a good stir to coat the chickpeas and vegetables with the oil and seasonings, then spread into an even layer in your pan. This base becomes a cozy, flavorful nest for the cod to bake atop.
Step 2: Add the Cod Fillets
Take those luscious cod fillets and gently nestle them right on top of the tomato-chickpea mixture. Don’t be afraid to let the edges peek from the sauce! Sprinkle just a touch more salt and pepper onto the fish, so every bite is well-seasoned. The cod will steam gently as it bakes, soaking up all the aromatic tomato and garlic flavors below.
Step 3: Bake to Perfection
Slide your dish into the oven and bake for 15 to 20 minutes. You’ll know the Baked Cod with Tomatoes & Chickpeas is ready when the fish flakes easily with a fork and looks opaque. If your fillets are a bit thicker, they might need an extra couple of minutes. This gentle baking brings out the best in both the fish and the hearty base, blending all those Mediterranean spices into one luscious pan sauce.
Step 4: Finish and Serve
Right before serving, scatter the fresh chopped parsley over everything for that unmistakable fresh finish. Bring lemon wedges to the table—everyone will love squeezing bright citrus over their portion! That little burst of acidity beautifully contrasts the savory, creamy fish bake and really makes every flavor sing.
How to Serve Baked Cod with Tomatoes & Chickpeas
Garnishes
I love showering the finished Baked Cod with Tomatoes & Chickpeas with a generous handful of chopped fresh parsley for a punch of herbal brightness. A few extra cracks of black pepper and those all-important lemon wedges let each eater customize their plate. If you have fresh basil or dill, they’re also wonderful sprinkled on top for even more color and aroma.
Side Dishes
This dish is incredibly satisfying on its own, but serving it with something to soak up the juices really rounds out the experience. A chunk of crusty sourdough bread or a scoop of fluffy rice is perfect for catching all the flavorful sauce. For a lighter touch, try alongside a simple green salad or roasted vegetables for that extra pop of color and freshness.
Creative Ways to Present
Lean into a rustic, Mediterranean vibe by bringing your skillet or baking dish right to the table—it’s casual, homey, and makes serving a breeze. For a dinner party, spoon the tomato-chickpea mixture onto individual plates and place a fillet on top, garnished with a twist of lemon and a sprinkle of herbs. You could even flake the cod and gently toss it through the chickpeas for a more “stew-like” presentation, perfect served in bowls with plenty of bread.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let your Baked Cod with Tomatoes & Chickpeas cool to room temperature, then store in an airtight container in the fridge for up to 2 days. The flavors deepen overnight, making for an irresistible lunch or quick dinner the next day. Just keep in mind that fish is best enjoyed fresh, so don’t wait too long!
Freezing
While you can freeze this dish, keep in mind that baked fish can lose some of its delicate texture after thawing. If you do freeze, seal portions tightly in freezer-safe containers for up to a month. For best results, freeze just the tomato-chickpea base and add fresh cod later when you’re ready to bake and serve.
Reheating
To reheat, place leftovers in an ovenproof dish, cover with foil, and warm gently in a 325°F (160°C) oven until just heated through—about 10 to 12 minutes. You can also reheat individual servings in the microwave, but use a lower power setting to prevent the fish from turning rubbery. Always add a fresh squeeze of lemon and some herbs before serving to revive all those bright flavors!
FAQs
Can I use frozen cod for Baked Cod with Tomatoes & Chickpeas?
Absolutely! Just make sure to thaw the fillets completely and pat them dry before cooking. This helps the fish bake evenly and absorb all those wonderful flavors without excess moisture diluting the sauce.
What can I use instead of cod?
If cod isn’t available, haddock or halibut are excellent substitutes for their similarly mild flavor and firm texture. Even tilapia or pollock will work, though cook times might vary slightly depending on thickness.
Can I make Baked Cod with Tomatoes & Chickpeas ahead of time?
You can prep the tomato-chickpea mixture in advance and keep it refrigerated. When you’re ready to cook, just add the cod and bake as directed. This makes the dish incredibly convenient for entertaining or busy evenings!
Is this recipe gluten-free?
Yes, Baked Cod with Tomatoes & Chickpeas is naturally gluten-free, making it a great option for anyone with gluten sensitivities. If you serve it with bread, just choose your favorite gluten-free loaf to keep everything safe and delicious.
What if I don’t like spicy food?
No problem! Simply skip the red pepper flakes, and the dish will still be packed with flavor. The smoked paprika and cumin provide lots of depth without any heat so you won’t be missing out on deliciousness.
Final Thoughts
If you’re searching for a feel-good meal that’s fast, healthy, and totally crowd-pleasing, I can’t recommend Baked Cod with Tomatoes & Chickpeas enough. Whether you’re feeding family or treating yourself to a simple night in, this dish brings easy Mediterranean flair to your table. Try it soon—you might just find it becomes a new favorite!
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Baked Cod with Tomatoes & Chickpeas Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Baked Cod with Tomatoes & Chickpeas recipe is a delicious and healthy Mediterranean-inspired dish. Tender cod fillets are baked on a bed of flavorful chickpeas, tomatoes, and aromatic spices, creating a satisfying and easy-to-make meal.
Ingredients
Cod Fillets:
- 4 cod fillets (about 6 oz each)
Chickpea Mixture:
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 small red onion (thinly sliced)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Additional:
- ¼ cup chopped fresh parsley
- Lemon wedges for serving
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare the Chickpea Mixture: In a large oven-safe skillet or baking dish, combine chickpeas, diced tomatoes, olive oil, garlic, red onion, paprika, cumin, red pepper flakes, salt, and pepper. Mix well and spread evenly.
- Add the Cod: Place the cod fillets on top of the chickpea mixture. Season the fish with salt and pepper.
- Bake: Bake for 15–20 minutes, or until the cod is cooked through and flakes easily with a fork.
- Finish and Serve: Sprinkle with fresh parsley and serve with lemon wedges.
Notes
- This dish pairs well with crusty bread or rice.
- You can substitute haddock or halibut if cod isn’t available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with chickpeas
- Calories: 360
- Sugar: 4g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 75mg
