Baked Cod with Cherry Tomatoes and Chickpeas

This is a great recipe to use when you've got an abundance of cherry tomatoes and also in the winter when grape tomatoes are the only decent variety in grocery stores. I haven't tried it, but I imagine that another type of bean could be substituted for those who don't care for chickpeas; cannellini beans for example.

 

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Baked Cod with Cherry Tomatoes and Chickpeas

Source:  The Make-Ahead Cook:  8 Smart Strategies for Dinner Tonight

Serves: 4

3 T olive oil
2 teas ground coriander
2 teas paprika
1/8 teas cayenne pepper
salt and pepper to taste
4 (6-8 oz) skinless cod fillets, 1-1/2 inches thick
2 (14-oz) cans chickpeas, rinsed
12 oz cherry tomatoes, halved
1/4 c chicken broth
2 shallots, minced
5 garlic cloves, minced
1 T grated lemon zest plus 1 T lemon juice

garnishes: 2 T extra-virgin olive oil and 2 T chopped cilantro

Combine 2 T olive oil, 1 teas coriander, 1 teas paprika, cayenne, and 3/4 teas salt. Rub the cod evenly with the mixture and place in a ziplock bag or an airtight container to marinate in the refrigerator for at least an hour or up to 24, turning and flipping cod occasionally to ensure even marination.

Combine chickpeas, tomatoes, broth, shallots, garlic, lemon zest and juice, remaining T olive oil, remaining teaspoons of coriander and paprika in a 9X13 baking dish. Cover, place in the refrigerator and allow to marinate for the same amount of time as the cod.

To finish:  Place oven rack in middle position and heat oven to 400 degrees. Season chickpea mixture with 1/2 teas salt and 1/4 teas pepper. Nestle cod into chickpea mixture and bake until cod flakes apart when gently prodded with paring knife and registers 140 degrees, about 20-24 minutes. Drizzle with oil and sprinkle with cilantro to serve.