Nutrition
Per servingIngredients
- check_circle2 tablespoons extra-virgin olive oil, divided
- radio_button_unchecked1 (15-ounce) can chickpeas, drained and rinsed
- radio_button_unchecked3/4 cup jarred roasted red peppers, roughly chopped
- radio_button_unchecked1/2 cup chopped tomatoes in puree
- radio_button_unchecked3/4 teaspoon salt, divided
- radio_button_uncheckedto taste freshly ground black pepper
- radio_button_unchecked4 (5 to 6-ounce) skinless cod fillets, 1 to 1 1/2 inches thick
- radio_button_unchecked4 ounces Spanish-style chorizo
- radio_button_unchecked2 tablespoons chopped parsley or basil, optional
Instructions
Preheat Oven
Preheat the oven to 400°F.
Position an oven rack in the middle of the oven for even cooking.
Assemble Bean Base
Brush a medium baking dish (8x8-inches or similar) with 1 tablespoon of the olive oil. Add the drained and rinsed chickpeas, chopped roasted red peppers, and tomatoes in puree to the dish. Stir to combine and season with 1/4 teaspoon of the salt and a few grinds of fresh black pepper.
If you can't find tomatoes in puree, you can substitute a 10-ounce can of plain tomato sauce or 1/2 cup diced tomatoes with juice.
Prepare Cod and Chorizo
Pat the cod fillets dry and season them on both sides with the remaining 1/2 teaspoon of salt and plenty of pepper. Arrange the fillets evenly on top of the bean mixture. To prepare the chorizo, make a shallow slit in the casing along its length, peel off the papery casing, and discard it. Cut the chorizo into 1/4-inch cubes and scatter them over the cod fillets. Drizzle the remaining 1 tablespoon of olive oil over the fish.
Ensure you are using Spanish-style chorizo, which is a cured sausage, not the raw Mexican variety. It should feel firm like salami.
Bake and Serve
Place the baking dish in the preheated oven and bake for 15 to 20 minutes. The dish is ready when the chorizo is crispy, the bean mixture is bubbly, and the fish is cooked through. Check for doneness by inserting an instant-read thermometer into the center of the thickest fillet; it should register 140°F. Remove from the oven, sprinkle with optional fresh parsley or basil, and serve immediately.
This dish is best enjoyed fresh. You can use other firm, meaty white fish like haddock or halibut if cod is unavailable.
Chef's Notes & Tips
Preheat Oven
Position an oven rack in the middle of the oven for even cooking.
Assemble Bean Base
If you can't find tomatoes in puree, you can substitute a 10-ounce can of plain tomato sauce or 1/2 cup diced tomatoes with juice.
Prepare Cod and Chorizo
Ensure you are using Spanish-style chorizo, which is a cured sausage, not the raw Mexican variety. It should feel firm like salami.
Bake and Serve
This dish is best enjoyed fresh. You can use other firm, meaty white fish like haddock or halibut if cod is unavailable.
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