Baked Cod with Tomatoes & Chickpeas
 Take your weeknight fish dinners to the next level with this baked cod recipe—the tomato, chickpea, and caper sauce gives it a delicious twist you’ll love! Ingredients For the Tomatoes & Chickpeas 3 tablespoons extra virgin olive oil ½ cup thinly sliced shallots, from 2 shallots 3 cloves garlic, finely chopped 1 pint cherry or grape tomatoes, halved (I use multi-colored) ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¾ teaspoon sugar 1 (15-oz) can chickpeas, drained and rinsed 1½ tablespoons capers, drained 1 tablespoon sherry vinegar (red wine vinegar can be substituted) 1 tablespoon fresh thyme (or 1 teaspoon dried) 3 tablespoons extra virgin olive oil ½ cup thinly sliced shallots, from 2 shallots 3 cloves garlic, finely chopped 1 pint cherry or grape tomatoes, halved (I use multi-colored) ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¾ teaspoon sugar 1 (15-oz) can chickpeas, drained and rinsed 1½ tablespoons capers, drained 1 tablespoon sherry vinegar (red wine vinegar can be substituted) 1 tablespoon fresh thyme (or 1 teaspoon dried) For the Fish 1½ pounds cod, cut into serving pieces ¾ teaspoon salt ¾ teaspoon paprika 1½ pounds cod, cut into serving pieces ¾ teaspoon salt ¾ teaspoon paprika Instructions Preheat the oven to 400°F and set an oven rack in the middle position. Prepare the Chickpeas and Tomatoes: In a large ovenproof skillet, heat the oil over medium heat. Add the shallots and cook, stirring frequently, until softened and translucent, a few minutes. Add the garlic and cook 30 seconds more. Do not brown. Add the tomatoes, salt, pepper, and sugar and stir periodically until the tomatoes start to break down and burst, 3 to 4 minutes. As the tomatoes burst, smash them a bit into a chunky sauce. Stir in the chickpeas, capers, vinegar, and thyme. Taste the sauce/chickpea mixture and adjust seasoning, if necessary. Remove the pan from the heat. Prepare the Fish: Nestle the cod in the tomato and chickpea mixture, folding any very thin pieces in half. In a small bowl, mix the salt and paprika. Sprinkle evenly over the top of the cod pieces. Bake for about 15 minutes, or until the cod is cooked through and flakes easily with a fork. Carefully remove the pan from the oven and immediately place an oven mitt or dish towel over the handle to remind yourself that it’s hot (it’s easy to forget and burn yourself). Serve. Note: If you don’t have an ovenproof skillet, you can transfer the tomato and chickpea mixture to a baking dish before adding the fish. Make-Ahead Instructions: This dish is best served fresh out of the oven, but you can prepare the tomato-chickpea mixture up to 2 days in advance and refrigerate it until you're ready to bake the fish. Just warm the mixture on the stovetop before adding the fish and spices and popping it into the oven. Preheat the oven to 400°F and set an oven rack in the middle position. Prepare the Chickpeas and Tomatoes: In a large ovenproof skillet, heat the oil over medium heat. Add the shallots and cook, stirring frequently, until softened and translucent, a few minutes. Add the garlic and cook 30 seconds more. Do not brown. Add the tomatoes, salt, pepper, and sugar and stir periodically until the tomatoes start to break down and burst, 3 to 4 minutes. As the tomatoes burst, smash them a bit into a chunky sauce. Stir in the chickpeas, capers, vinegar, and thyme. Taste the sauce/chickpea mixture and adjust seasoning, if necessary. Remove the pan from the heat. Prepare the Fish: Nestle the cod in the tomato and chickpea mixture, folding any very thin pieces in half. In a small bowl, mix the salt and paprika. Sprinkle evenly over the top of the cod pieces. Bake for about 15 minutes, or until the cod is cooked through and flakes easily with a fork. Carefully remove the pan from the oven and immediately place an oven mitt or dish towel over the handle to remind yourself that it’s hot (it’s easy to forget and burn yourself). Serve. Note: If you don’t have an ovenproof skillet, you can transfer the tomato and chickpea mixture to a baking dish before adding the fish. Make-Ahead Instructions: This dish is best served fresh out of the oven, but you can prepare the tomato-chickpea mixture up to 2 days in advance and refrigerate it until you're ready to bake the fish. Just warm the mixture on the stovetop before adding the fish and spices and popping it into the oven. Nutrition Information Powered by Per serving (4 servings) Calories: 418 Fat: 15 g Saturated fat: 2 g Carbohydrates: 33 g Sugar: 9 g Fiber: 9 g Protein: 39 g Sodium: 942 mg Cholesterol: 73 mg Per serving (4 servings) Calories: 418 Fat: 15 g Saturated fat: 2 g Carbohydrates: 33 g Sugar: 9 g Fiber: 9 g Protein: 39 g Sodium: 942 mg Cholesterol: 73 mg