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Flaky baked cod fillets topped with lemon slices on a pan with roasted potatoes and chickpeas

Baked Cod with Potatoes and Chickpeas

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 4 cod fillets (6 oz each)
  • 1.5 lbs Yukon Gold potatoes, sliced into 1/4 inch rounds
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic , minced
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 1 lemon , sliced into rounds
  • 1/4 cup fresh parsley, chopped
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Method
 

  1. Preheat oven to 400°F (200°C) and grease a large rimmed baking sheet.
  2. In a large bowl, toss the sliced potatoes with 1.5 tablespoons of olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper.
  3. Spread potatoes in a single layer on the baking sheet and roast for 20 minutes until tender.
  4. Remove the sheet pan from the oven; move potatoes to the sides and add chickpeas and minced garlic to the center, tossing slightly with the residual oil.
  5. Season cod fillets with the remaining salt, pepper, and smoked paprika.
  6. Place the cod fillets on top of the chickpea and potato mixture.
  7. Drizzle the remaining 1.5 tablespoons of olive oil over the fish and top with lemon slices and dried oregano.
  8. Return to the oven and bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork.
  9. Garnish with fresh chopped parsley and serve immediately.