Baked Cod with Tomatoes & Chickpeas
This post may contain affiliate links. Read my full disclosure policy. Baked fish just got a whole lot more exciting with this baked cod with tomatoes and chickpeas recipe. Bursting with Mediterranean flavors, it’s as delicious as it is easy! For those busy nights when you’re in the mood for something light yet satisfying, or when you want to impress guests without much effort, this baked cod is just the ticket. It’s so simple to pull together: Start by sautéing shallots in olive oil, add garlic and cherry tomatoes, and cook until the tomatoes burst, forming a chunky sauce. Stir in chickpeas and capers with a splash of sherry vinegar, then nestle the cod in this flavorful mix and give it a sprinkle of paprika. Slide it into the oven, whip up some couscous, and in just 15 minutes, you’ll be enjoying a flaky, scrumptious fish dish—all with minimal fuss! “Healthy, light, satisfying, full of flavor, and easy – it hits all the marks.” What You’ll Need To Make Baked Cod With Tomatoes And Chickpeas Extra-Virgin Olive Oil: Used to sauté the veggies and add richness to the dish. Shallots and Garlic: Form the flavor base of the sauce. Cherry or Grape Tomatoes: Provide juicy bursts of sweetness and vibrant color. Sugar: Balances the acidity of the tomatoes and enhances their natural sweetness. Chickpeas: Add hearty texture and protein, complementing the flakiness of the cod. Capers: Add a briny tanginess to the dish. Sherry Vinegar: Provides a subtle acidity that brightens the dish. Feel free to substitute red wine vinegar. Thyme: Infuses the tomato-chickpea mixture with earthy flavor. Cod: A mild and flaky white fish that pairs nicely with the tomato-chickpea mixture. Halibut, tilapia, or even salmon would all be delicious substitutes; just adjust the cooking time based on the thickness of the fillets. Paprika: Adds a subtle flavor and vibrant color to the cod. Jump to the printable recipe for precise measurements Extra-Virgin Olive Oil: Used to sauté the veggies and add richness to the dish. Shallots and Garlic: Form the flavor base of the sauce. Cherry or Grape Tomatoes: Provide juicy bursts of sweetness and vibrant color. Sugar: Balances the acidity of the tomatoes and enhances their natural sweetness. Chickpeas: Add hearty texture and protein, complementing the flakiness of the cod. Capers: Add a briny tanginess to the dish. Sherry Vinegar: Provides a subtle acidity that brightens the dish. Feel free to substitute red wine vinegar. Thyme: Infuses the tomato-chickpea mixture with earthy flavor. Cod: A mild and flaky white fish that pairs nicely with the tomato-chickpea mixture. Halibut, tilapia, or even salmon would all be delicious substitutes; just adjust the cooking time based on the thickness of the fillets. Paprika: Adds a subtle flavor and vibrant color to the cod. Jump to the printable recipe for precise measurements Step-By-Step Instructions In a large ovenproof skillet, heat the oil over medium heat. Add the shallots and cook, stirring often, until they’re softened and translucent, just a few minutes. Toss in the garlic and cook for another 30 seconds—be sure not to let it brown. Add the tomatoes, salt, pepper, and sugar and cook until the tomatoes start to break down and burst, 3 to 4 minutes. Stir in the chickpeas, capers, vinegar, and thyme, then remove the pan from the heat. Then nestle the cod in the tomato and chickpea mixture, folding any very thin pieces of fish in half so they cook evenly. Make the seasoning for the fish by mixing the salt and paprika in a small bowl, then sprinkle evenly over the top of the fish. Bake for about 15 minutes, or until the cod is cooked through and flakes easily with a fork. Serve and enjoy! Video Tutorial You May Also Like RecipeComments (82)Add Comment Recipe Comments (82) Add Comment 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. Pair with 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 This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: DinnerFish & SeafoodMiddle Eastern Dinner Fish & Seafood Middle Eastern