Spanish baked cod with chickpeas recipe
Recipe shopping list — copy the items into Valedo.
This one-pan dinner serves four and uses canned chickpeas for speed. It is baked rather than pan-fried.
Ingredients
Cod fillets
4 fillets
Canned chickpeas
2 cans
Baby spinach
5 ounces
Cherry tomatoes
1 pint
Shallot
1
Garlic cloves
3
Extra-virgin olive oil
3 tablespoons
Smoked paprika
1 teaspoon
Ground cumin
1/2 teaspoon
Lemon
1
Fresh parsley
1/4 cup
Kosher salt
1 teaspoon
How to make it
- Heat the oven to 425°F. 2. Toss chickpeas, tomatoes, shallot, garlic, olive oil, paprika, cumin, and salt in a baking dish. 3. Roast for 15 minutes until the tomatoes soften. 4. Stir in spinach, then place cod on top and season it with salt. 5. Bake for 10 to 12 minutes, until the cod flakes easily. 6. Finish with lemon juice and parsley before serving.
FAQ
Who is "Spanish baked cod with chickpeas recipe" for?
This one-pan dinner serves four and uses canned chickpeas for speed. It is baked rather than pan-fried.
What do I need to buy for "Spanish baked cod with chickpeas recipe"?
This list has 12 items, including Cod fillets, Canned chickpeas, Baby spinach, and Cherry tomatoes. Cross off what you already own, then buy the rest.
Do I need every item on "Spanish baked cod with chickpeas recipe"?
No. Use it as a starting checklist for Spanish baked cod with chickpeas recipe. Cross off what you already have—often that includes Cod fillets—and add anything your situation still needs.
Does "Spanish baked cod with chickpeas recipe" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Heat the oven to 425°F. 2. Toss chickpeas, tomatoes, shallot, garlic, olive oil, paprika, cumin, and salt in a baking dish. 3. Roast for 15 minutes until the tomatoes soften. 4. Stir in spinach, then place cod on top and season it with salt. 5. Bak…
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