Baked Cod with Chickpeas and Olives
Tender cod bakes over chickpeas and juicy tomatoes seasoned with Kalamata olives, garlic and oregano. This straightforward, one-dish main course serves four.
- baked
- baked fish
- chickpeas
- cod
- kalamata olives
- meat
- mediterranean-style
- one-dish meal
- pantry staples
- Pescatarian
- seafood
- seafood bake
- serves four
- tomato
- Cuisine
- Mediterranean-inspired
Shopping options
Check ingredients to include themPackage used · most used first
Canned chickpeas, drained and rinsed · 3 Cup
Goya® Canned Chick Peas
100%
Details
Thawed plain cod fillets, unbreaded · 1.5 Pound
Pacific Cod Fillet Wild Caught (sustainably sourced)
75%
Details
Canned diced tomatoes with their juices · 2 Cup
Kroger Diced Tomatoes
60%
Details
Pitted Kalamata olives, drained and halved · 0.5 Cup
Kroger® Pitted Greek Kalamata Olives in Brine
42%
Details
Garlic, minced · 4 Each
Garlic
40%
Details
Dried oregano · 1.5 Teaspoon
Private Selection® Mediterranean Oregano Leaves Shaker
11%
Details
Olive oil · 2 Tablespoon
Pompeian® Smooth First Cold Pressed Extra Virgin Olive Oil
Sale
6%
Details
Ground black pepper · 0.25 Teaspoon
McCormick Pure Ground Black Pepper
Sale
1%
Details
Fine salt · 0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- plain cod fillets, unbreaded-1 1/2 pounds
- canned chickpeas-3 cups
- canned diced tomatoes with their juices-2 cups
- pitted Kalamata olives-1/2 cup
- garlic cloves-4 each
- olive oil-2 tablespoons
- dried oregano-1 1/2 teaspoons
- fine salt-1/2 teaspoon
- ground black pepper-1/4 teaspoon
Wash your hands and clean the work surface. Heat the oven to 400°F with a rack in the middle. Drain and rinse the chickpeas, measure the tomatoes with their juices, halve the olives and peel and mince the garlic.
In the baking dish, stir together the chickpeas, tomatoes, olives, garlic, oregano, 1 tablespoon olive oil and 1/4 teaspoon salt. Spread into an even layer.
Bake uncovered for 20 minutes, until the mixture is hot and bubbling around the edges. Stir carefully to redistribute the juices.
Use oven mitts when handling the hot baking dish, and stir carefully to avoid splashes.
Near the end of this initial baking time, pat the thawed cod dry with paper towels. Rub the fillets with the remaining 1 tablespoon olive oil and season with the remaining 1/4 teaspoon salt and all the black pepper. Wash your hands and clean any surfaces and utensils that touched the raw fish.
Keep raw fish separate from ready-to-eat foods, and wash hands and clean surfaces and utensils after contact.
Thaw frozen cod in the refrigerator at 40°F or below, following package directions for vacuum packaging; never thaw it on the counter.
Nestle the fillets into the hot chickpea mixture in a single layer, leaving their tops exposed. Spoon a little tomato juice from the dish around the fish to keep the surrounding chickpeas moist.
Use oven mitts when handling the hot baking dish.
Return the dish to the oven and bake uncovered for 15–20 minutes, depending on the thickness of the fillets. Begin checking at 15 minutes; the cod is ready when a clean food thermometer inserted into the thickest part of each fillet registers 145°F. The flesh should be opaque and separate easily into moist flakes.
Wash the thermometer probe before and after checking the fish.
Use oven mitts when handling the hot baking dish.
Serve promptly, dividing the cod and chickpea mixture evenly among four plates. Spoon the pan juices over the fish.
Refrigerate leftovers in shallow, covered containers within 2 hours, or within 1 hour if the temperature is above 90°F. Keep at 40°F or below, use within 3–4 days, and reheat to 165°F.
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