Categories: Fish-main dish

Ingredients

• 5 Tbsps. extra-virgin olive oil, divided use
• 2 tsp. ground coriander, divided use
• 2 tsp. paprika, divided use
• 1/8 tsp. ground cayenne pepper
• 1 tsp. coarse salt, divided use
• 2 lb. skinless cod fillets, divided into 8
• portions
• 2 (15 oz.) cans chickpeas, rinsed
• 12 oz. cherry tomatoes, halved
• 1/4 cup chicken broth
• 2 shallots, minced
• 5 cloves garlic, minced
• 1 Tbsp. lemon zest
• 1 Tbsp. lemon juice
• 1/4 tsp. ground black pepper
• Chopped cilantro for garnish

Directions

1. In a small bowl, combine 2 Tbsp. oil, 1 tsp. coriander, 1 tsp. paprika, cayenne and 3/4 tsp. salt. Rub cod evenly with mixture.
2. Place cod in resealable plastic bag, seal and toss to coat. Refrigerate 1 hour.
3. When ready to bake, heat oven to 400 degrees. In a 9×13-inch baking dish, combine chickpeas, tomatoes, broth, shallots, garlic, lemon zest, lemon juice, 1 Tbsp. oil, remaining coriander, remaining paprika, remaining salt and pepper. Nestle cod into chickpea mixture.
4. Bake 20 to 24 minutes or until fish is opaque throughout. Drizzle with remaining oil and sprinkle with cilantro. Serve.

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