Moroccan Baked Cod
I love experimenting with different cuisines, but I seem to always come back to the amazing Moroccan flavors. They are so versatile and can be used in so many ways, which is really exciting to me! That cannot be overstated, and this Moroccan Baked Cod with chickpeas, a burst of tomatoes, and herbs is brimming with these bold Moroccan flavors. Having a flaky, white fish sit atop a harissa chickpea-tomato mixture is that perfect light, healthy combination that you want on a warm summer evening. This recipe is sure to become an instant classic for me as it is easy to cook up and very versatile. I love that it only needs one dish and that it feels like it would be served at a restaurant! Cod is the perfect protein to pair with this as it can carry the desired Moroccan flavors to perfection. I hope you try this quick, healthy, and seriously flavorful dinner!
Ingredients:
2 cod filets
1 can chickpeas, drained and rinsed
1 pint cherry tomatoes, halved
2 tbsp harissa
2 medium shallots, minced
3 garlic cloves, sliced thinly
1 tbsp red wine vinegar
2 thin lemon slices
4 tbsp olive oil, divided
Salt & pepper
Chopped parsley for garnish
Instructions:
Preheat oven to 400°F. To a 3-quart baking dish, combine chickpeas, tomatoes, harissa, shallots, garlic, vinegar, 2 tbsp olive oil, and salt. Toss well to combine and bake for 25-30 minutes until the tomatoes start to break down.
Toss the chickpea-tomato mixture and nestle the cod filets on top. Drizzle cod with the remaining 2 tbsp olive oil and season with salt and pepper. Lay a lemon slice on each filet.
Bake until the fish is cooked through and flakes easily with a fork — about 15-20 minutes. Remove from the oven and garnish with fresh parsley and another drizzle of olive oil. Serve immediately and enjoy!
