Make this sheet pan cod with chorizo and chickpeas once and it will become a favourite at the dinner table. It’s healthy, quick to prepare and bursting with flavour.
Post sponsored by Iceland.
I originally planned to publish a series of warming one-pot recipes for September, but then the weather turned warm and sunny. No complaints — I’ll enjoy the sun while I can. That said, this recipe still follows the one-pan theme while celebrating late summer with vibrant colour and fresh flavours.
This is one of the tastiest, healthiest and easiest meals on the site and it’s ready in about 30 minutes. Cherry tomatoes, onions, jarred roasted peppers, chickpeas and cod are elevated by the smoky kick of chorizo. It really is summer on a plate.
For this dish I used frozen cod loin, a convenient option I picked up at Iceland (the supermarket). While fresh fish is lovely, I don’t always make it to the fishmonger. Frozen fish can often be as fresh or fresher than some fish counter options, and it’s usually more affordable. The Iceland seafood range offers good quality frozen fish and some easy-to-cook meals too.
This particular recipe evolved partly because I needed to use up a tin of chickpeas. Since I started experimenting with aquafaba — the liquid from canned chickpeas — I’ve been finding more ways to use chickpeas in savoury dishes. A classic salted cod stew with chorizo and chickpeas is delicious, but fish can break up in long stews. Roasting the cod on a tray is quicker, gentler and usually tastier.
Baking everything together in the oven requires very little hands-on time. Serve the tray-baked cod and vegetables with a crisp green salad, or spoon it over rice if you want something more substantial.
More healthy recipes to try
- Pancetta-wrapped cod with blistered tomatoes and lentils
- Low-carb Chicken alla Puttanesca
- Oven-baked tilapia with zucchini and asparagus
- Healthy Stir-Fried Singapore Noodles
- Skinny Pad Thai with courgette noodles
HAVE YOU MADE ONE-PAN COD WITH CHORIZO AND CHICKPEAS?
Share a photo on my Facebook page or Instagram, or save it to Pinterest with the tag #supergoldenbakes. I love seeing different takes on this dish.
One-pan Cod with Chorizo and Chickpeas
Lucy Parissi | Supergolden Bakes
Ingredients
- 5 tbsp olive oil (or as needed)
- 4 large cod loin fillets
- 400g (14oz) fresh cherry tomatoes, halved (mixed colours if available)
- 1 400g (14oz) can chickpeas
- 85g (3oz) chorizo slices
- 4 garlic cloves, peeled
- 2 red onions, sliced
- 2 roasted red peppers from a jar, sliced into thin strips
- 3 tbsp roughly chopped flat-leaf parsley
- ½ tsp sweet paprika
- splash of white wine or Marsala
- juice of half a lemon
- salt and freshly ground pepper, to season
Instructions
- Preheat the oven to 200°C (400°F). Drizzle a little olive oil over a large roasting tray.
- Finely chop the garlic and chorizo together (use a mini chopper or dice very finely by hand).
- Spread the chickpeas, sliced onions and roasted peppers evenly on the tray. Nestle the halved cherry tomatoes, cut side up, among them. Sprinkle half of the chopped chorizo and garlic over the vegetables, drizzle with olive oil and season with salt and pepper. Roast for 10 minutes.
- Add a generous splash of wine to the tray and place the cod fillets on top of the vegetables. Rub the remaining chorizo and garlic mixture over the fish, drizzle with a little more olive oil, sprinkle with paprika and season. Roast for a further 20 minutes, or until the fish is cooked through.
- Squeeze a little lemon juice over the cooked fish, scatter with parsley and serve immediately.
Notes
If you can’t find jarred roasted red peppers, char Romano or long sweet peppers under a hot grill (broiler) until blackened, place them in a covered bowl for a few minutes, peel off the skins, remove seeds and slice thinly to use.
Nutrition
Nutritional information is approximate and will vary with ingredients and portion sizes.
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