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Baked Cod with Potatoes and Chickpeas

Baked Cod with Potatoes & Chickpeas

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  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 50 Minutes
  • Yield: 4 Servings 1x
  • Cuisine: Mediterranean

Description

How to make tender baked cod with golden potatoes and hearty chickpeas that creates a complete one-pan Mediterranean dinner perfect for cozy weeknights.

Ingredients

Scale

Protein and Base

  • 4 cod fillets, 6 oz each, skin removed
  • 1 can chickpeas, 15 oz, drained and rinsed
  • 1.5 lbs baby potatoes, halved
  • 1 large red onion, sliced into thick wedges

Mediterranean Seasonings

  • 3 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Flavor Builders

  • 1/3 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 lemon, sliced into rounds
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp capers, drained
  • 1/4 cup Kalamata olives, pitted and halved

Instructions

  1. Prep Oven: Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup so much easier later.
  2. Season Vegetables: Toss halved potatoes, chickpeas, red onion wedges, and minced garlic with olive oil, oregano, paprika, cumin, salt, and pepper until evenly coated and aromatic.
  3. Roast Base: Spread seasoned vegetables on the prepared baking sheet in a single layer. Roast for 20 minutes until potatoes start turning golden and tender.
  4. Add Fish: Remove pan from oven and nestle cod fillets among the vegetables. Drizzle fish with lemon juice and season with salt and pepper.
  5. Final Bake: Add lemon slices to the pan and return to oven for 12-15 minutes until cod flakes easily with a fork and potatoes are crispy.
  6. Finish Dish: Remove from oven and immediately sprinkle with capers, olives, and fresh parsley. Let rest for 2-3 minutes before serving to allow flavors to meld.

Notes

  • Pat cod fillets completely dry before seasoning to prevent steaming and ensure flaky texture.
  • Store leftovers in airtight containers in refrigerator for up to 3 days maximum.
  • Substitute any white fish like halibut or haddock; adjust cooking time for thickness.
  • Serve immediately while potatoes are crispy and cod is hot and flaky.
  • Use 18×13 inch baking sheet to prevent overcrowding and ensure proper browning.
  • Check fish doneness at 12 minutes to prevent overcooking and drying out.

Allergy Information: Fish

Nutrition

  • Calories: 385 calories
  • Fat: 14g
  • Carbohydrates: 32g
  • Protein: 38g

Find it online: https://tastetrend.net/the-ultimate-baked-cod-with-potatoes-and-chickpeas-you-ll-crave/