Smoky Paprika Roasted Cod with Chickpeas

• 4 cod fillets, 6 ounces each
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Juice of 1 lemon
• 2 cups baby spinach leaves
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss cod fillets, chickpeas, olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
3. 3 Lay the mixture in a single layer on a parchment-lined baking sheet.
4. 4 Roast for 20 minutes, or until the cod is opaque and flakes easily with a fork.
5. 5 Remove from oven and drizzle with lemon juice.
6. 6 Scatter baby spinach over the top and let it wilt slightly from the residual heat.
7. 7 Garnish with chopped parsley before serving.

Equipment

• Baking sheet
• Parchment paper

Variations

• Add diced tomatoes for a Mediterranean twist.
• Substitute cod with halibut or tilapia for a different flavor profile.

Substitutions

• Use canned diced tomatoes if fresh aren't available.
• Substitute spinach with arugula for a peppery kick.

Pairings

• Quinoa or couscous makes a great side.
• A lemon-dill sauce complements the dish beautifully.

Nutrition

Tips

• For extra flavor, squeeze a bit more lemon over each serving.
• If you prefer more greens, add kale or arugula in place of spinach.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 350°F.

Freezing: This dish does not freeze well due to the delicate texture of the fish.

Serving Suggestions

• Serve with a side of crusty bread or a fresh green salad.
• Pairs well with a chilled white wine.

FAQ