Cooking fish at home can be intimidating but this method ensures a beautiful flaky fish that won’t stick to the pan. Combined with spices and chickpeas makes it reminiscent of a middle eastern stew, and is sure to warm you up during January in Minnesota, without weighing you down.
INGREDIENTS:
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4 each, 6oz cod fillets, scaled, skinless, deboned
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1 15oz can chickpeas
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1 15oz can tomato sauce
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3C kale, chopped
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2C yellow onion, diced
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3tbsp garlic, minced
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1tbsp olive oil
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1tbsp smoked paprika
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2tsp ground cumin
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2tsp ground coriander
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1 + ¼ tsp kosher salt**
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1 + ¼ ground black pepper
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1tbsp Italian parsley, chopped
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2 lemon wedges
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1tbsp olives, chopped
INSTRUCTIONS:
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Preheat the oven to 400 degrees Fahrenheit.
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Add olive to a sauté pan over medium low heat, add in diced onions + ½ tsp salt and sauté for 5 minutes until onions are translucent. Add in minced garlic and sauté for 30 seconds.
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Next add in paprika, cumin, coriander + 1tsp black pepper, allow spices to bloom in the oil until fragrant, 30 seconds.
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Deglaze the pan with tomato sauce and add in ½ tsp salt.
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Add in chickpeas, turn heat up to medium, cook until reduced by half, about 5 minutes.
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Fold in chopped kale, it will shrink.
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Turn the heat off and top with fish filets.
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Sprinkle the cod with remaining ¼ tsp salt + ¼ black pepper.
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Pop the entire pan into the oven until the fish is opaque and flaky, around 20 minutes.
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Garnish with chopped parsley, olive, and squeeze of lemon.
**This recipe was developed with Morton’s Kosher Salt, please note salts can vary in their level of saltiness. When we season as we go, it develops more flavor.
