Baked Cod with Tomatoes & Chickpeas
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Baked fish just got a whole lot more exciting with this baked cod with tomatoes and chickpeas recipe. Bursting with Mediterranean flavors, it’s as delicious as it is easy!
For those busy nights when you’re in the mood for something light yet satisfying, or when you want to impress guests without much effort, this baked cod is just the ticket. It’s so simple to pull together: Start by sautéing shallots in olive oil, add garlic and cherry tomatoes, and cook until the tomatoes burst, forming a chunky sauce. Stir in chickpeas and capers with a splash of sherry vinegar, then nestle the cod in this flavorful mix and give it a sprinkle of paprika. Slide it into the oven, whip up some couscous, and in just 15 minutes, you’ll be enjoying a flaky, scrumptious fish dish that’s bursting with Mediterranean flavors—all with minimal fuss!
“Healthy, light, satisfying, full of flavor, and easy – it hits all the marks.”
What You’ll Need To Make Baked Cod With Tomatoes And Chickpeas
- Extra-Virgin Olive Oil: Forms the flavorful base of the tomato-chickpea mixture and adds richness.
- Shallots and Garlic: Contribute depth of flavor and aromatic notes to the dish.
- Cherry or Grape Tomatoes: Provide juicy bursts of sweetness and vibrant color.
- Sugar: Balances the acidity of the tomatoes and enhances their natural sweetness.
- Chickpeas: Add hearty texture and protein to the dish, complementing the flakiness of the cod.
- Capers: Contribute a briny tanginess, adding depth of flavor to the tomato-chickpea mixture.
- Sherry Vinegar: Provides a subtle acidity that brightens the dish, complementing the sweetness of the tomatoes.
- Thyme: Infuses the tomato-chickpea mixture with earthy and aromatic notes.
- Cod: A mild and flaky white fish that pairs perfectly with the tomato-chickpea mixture.
- Paprika: Adds a subtle flavor and vibrant color to the cod.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Prepare the Chickpeas and Tomatoes:
Preheat the oven to 400°F and set an oven rack in the middle position. In a large ovenproof skillet, heat the oil over medium heat. Add the shallots.
Cook, stirring frequently, until softened and translucent, a few minutes.
Add the garlic and cook 30 seconds more. Do not brown.
Add the tomatoes, salt, pepper, and sugar.
Stir periodically until the tomatoes start to break down and burst, 3 to 4 minutes. As the tomatoes burst, smash them a bit into a chunky sauce.
Stir in the chickpeas, capers, vinegar, and thyme. Taste the sauce/chickpea mixture and adjust seasoning, if necessary. Remove the pan from the heat.
Prepare the Fish:
Nestle the cod in the tomato and chickpea mixture, folding any very thin pieces in half.
In a small bowl, mix the salt and paprika.
Sprinkle evenly over the top of the cod pieces.
Bake for about 15 minutes, or until the cod is cooked through and flakes easily with a fork. Carefully remove the pan from the oven and immediately place an oven mitt or dish towel over the handle to remind yourself that it’s hot (it’s easy to forget and burn yourself).
Frequently Asked Questions
You’ve got options! Halibut, tilapia, or even salmon would all be delicious substitutes for cod. Just adjust the cooking time accordingly based on the thickness of the fish fillets.
This dish is best served fresh out of the oven, but you can prepare the tomato-chickpea mixture in advance and refrigerate it until you’re ready to bake the fish. Just warm the mixture on the stovetop before adding the fish and spices and popping it into the oven.
Sure! If you’re not a fan of capers, you can leave them out without compromising the flavor of the dish. Feel free to customize it to suit your taste preferences.
Red wine vinegar makes a great substitute for sherry vinegar in this recipe. Like sherry vinegar, it adds a tangy acidity that balances out the sweetness of the tomatoes beautifully.
Video Tutorial
Baked Cod with Tomatoes & Chickpeas
Baked fish just got a whole lot more exciting with this baked cod with tomatoes and chickpeas recipe. Bursting with Mediterranean flavors, it’s as delicious as it is easy!
Ingredients
For the Tomatoes & Chickpeas
- 3 tablespoons extra virgin olive oil
- ½ cup thinly sliced shallots, from 2 shallots
- 3 cloves garlic, finely chopped
- 1 pint cherry or grape tomatoes, halved (I use multi-colored)
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¾ teaspoon sugar
- 1 (15-oz) can chickpeas, drained and rinsed
- 1½ tablespoons capers, drained
- 1 tablespoon sherry vinegar (red wine vinegar can be substituted)
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
For the Fish
- 1½ pounds cod, cut into serving pieces
- ¾ teaspoon salt
- ¾ teaspoon paprika
Instructions
- Preheat the oven to 400°F and set an oven rack in the middle position.
- Prepare the Chickpeas and Tomatoes: In a large ovenproof skillet, heat the oil over medium heat. Add the shallots and cook, stirring frequently, until softened and translucent, a few minutes. Add the garlic and cook 30 seconds more. Do not brown. Add the tomatoes, salt, pepper, and sugar and stir periodically until the tomatoes start to break down and burst, 3 to 4 minutes. As the tomatoes burst, smash them a bit into a chunky sauce. Stir in the chickpeas, capers, vinegar, and thyme. Taste the sauce/chickpea mixture and adjust seasoning, if necessary. Remove the pan from the heat.
- Prepare the Fish: Nestle the cod in the tomato and chickpea mixture, folding any very thin pieces in half. In a small bowl, mix the salt and paprika. Sprinkle evenly over the top of the cod pieces. Bake for about 15 minutes, or until the cod is cooked through and flakes easily with a fork. Carefully remove the pan from the oven and immediately place an oven mitt or dish towel over the handle to remind yourself that it’s hot (it’s easy to forget and burn yourself). Serve.
- Note: If you don’t have an ovenproof skillet, you can transfer the tomato and chickpea mixture to a baking dish before adding the fish.
- Make-Ahead Instructions: This dish is best served fresh out of the oven, but you can prepare the tomato-chickpea mixture up to 2 days in advance and refrigerate it until you're ready to bake the fish. Just warm the mixture on the stovetop before adding the fish and spices and popping it into the oven.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 418
- Fat: 15 g
- Saturated fat: 2 g
- Carbohydrates: 33 g
- Sugar: 9 g
- Fiber: 9 g
- Protein: 39 g
- Sodium: 942 mg
- Cholesterol: 73 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Delicious!!
I don’t eat fish but my husband loves it. I made this for him, as written, and he loved it. Even the leftovers made him happy! Every recipe I have made from your books and your newsletter has been delicious! Thank you!
Totally fabulous❤️
This was such a hit – we loved it! The only changes I made were to replace the capers with chopped olives and to make the recommended amount of tomatoes and chickpeas but with two pieces of fish and no other starch. Our cod was very thick so it had to go for 22 minutes. Healthy, light, satisfying, full of flavor, and easy – it hits all the marks. I will definitely make this again, and I hope you will continue to share more healthy, easy meals like this. Thank you Jenn! I appreciate the careful work you put into your recipes.
I made this recipe for my husband and son two nights ago. The three of us ate the whole thing in one sitting! It was delicious. Served with couscous as suggested and it was a light, but satisfying meal. And best of all, came together quick and easy! Great for a week-night dinner.
Soooo easy it’s unfair how delicious the result is, haha! Good enough for company. Only change I would make next time is to salt three fish both top and bottom (my fillets were pretty thick). Add crusty bread and/or a salad to help make more filling, and I can eat a restaurant quality meal on a weekend with a single dish to wash. A miracle!
Wow, Jenn, you did it again. Wonderful Mediterranean dish with tomato, garlicky, chick peas! Crazy good! Made a side of Jasmine rice. Wish I made a double portion for a repeat performance for tomorrow.
FRESH and LIGHT!
This was so good Jenn. Dare I say restaurant worthy. So easy but impressive. Thanks for making me a rockstar in the kitchen! I need more easy, delicious, and complete meals like this one!
Hi Jenn – this sounds wonderful, and I plan to make it this week. I like spicy food – what do you think about adding harissa paste once the tomatoes start to blister and break down a little? Thanks!
Hi Eleanor, I think it sounds delicious. Please LMK how it turns out.
Hi Jenn – the harissa was a nice addition. I waited until the tomatoes were nicely broken down and then added 4 generous tablespoons of the harissa paste and stirred it in until incorporated. For those who don’t like spice, I wouldn’t recommend it. For anyone who prefers just a little zing, I’d recommend 1-2 generous tablespoons only. It doesn’t seem spicy at the beginning, but the harissa adds that kind of heat that builds as you eat the dish. This one is definitely on my rotation – with or without the extra spice!
Terrific dish! Again. Like always. Always do it by the book the first time. This one needs no embellishment. By the book is how I’ll do this one every time.
Never been a fan of chickpeas (found them to be kind of dry, pasty and lacking in flavor), but these came out moist and tasty. Flavors were subtle and delightful. Just the right touch with the paprika/salt mix.