Toaster-Oven Baked Cod with Cherry Tomatoes and Chickpeas

Fish

Cook Time: 1 hour Servings: Serves 2 Source:

Ingredients

1 (15-ounce) can chickpeas, rinsed

6 ounces cherry tomatoes, halved

2 tablespoons water

1 shallot, minced

3 tablespoons extra-virgin olive oil, divided

3 garlic cloves, minced

1½ teaspoons grated lemon zest plus 1½ teaspoons juice

1 teaspoon ground coriander, divided

1 teaspoon paprika, divided

½ teaspoon table salt, divided

¼ teaspoon pepper

Pinch cayenne pepper

2 (6- to 8-ounce) skinless cod fillets, 1 to 1½ inches thick

1 tablespoon chopped fresh cilantro

Directions

When the cod was cooked through, we drizzled it with olive oil and sprinkled on fresh cilantro for an herbal note. Haddock and striped bass are good substitutes for the cod. Thin tail-end fillets can be folded to achieve proper thickness. This recipe can be easily doubled using a 13 by 9-inch baking pan.

Adjust toaster oven rack to middle position and heat oven to 400 degrees. Combine chickpeas, tomatoes, water, shallot, 1 tablespoon oil, garlic, lemon zest and juice, ½ teaspoon coriander, ½ teaspoon paprika, ¼ teaspoon salt, and pepper in 8-inch square baking dish or pan.

Combine remaining ½ teaspoon coriander, remaining ½ teaspoon paprika, remaining ¼ teaspoon salt, and cayenne in bowl. Rub cod with 1 tablespoon oil and sprinkle with spice mixture. Nestle cod into chickpea mixture and bake until cod flakes apart when gently prodded with paring knife and registers 140 degrees, 20 to 25 minutes. Drizzle with remaining 1 tablespoon oil and sprinkle with cilantro. Serve.