Baked Cod with Cherry Tomatoes and Chickpeas

Baked Cod with Cherry Tomatoes and Chickpeas

SERVES 4 • TO PREP 20 MINUTES • STORE 1 TO 24 HOURS • TO FINISH 35 MINUTES

WHY THIS RECIPE WORKS: For a make-ahead version of an oven-to-table cod fillet recipe, we wanted to infuse the cod with zesty flavors and bake it together with a savory side dish for a quick, complete dinner. We focused first on a rich spice rub for the cod that would impart flavor as it sat overnight. An oil-based rub with coriander and paprika provided aromatic flavor and nice color, and a small amount of cayenne added just the right amount of subtle heat. For the side dish, we tried many accompaniments from green beans to potatoes, but our favorite turned out to be a combination of chickpeas and cherry tomatoes. The chickpeas soaked up the spiced broth, and some of the tomatoes broke down in the oven, creating a bright sauce that complemented the cod nicely. We flavored the chickpeas and tomatoes with more coriander and paprika plus shallots, garlic, and lemon for a bright finish. When we were ready for dinner, we simply nestled the cod fillets into the chickpea and tomato mixture. To ensure that the tomatoes did not break down too much during a longer cooking time at a lower temperature, we baked the dish at 400 degrees; because cod is a relatively wet fish, it stood up well to the high heat. When it was cooked through, we drizzled the cod with some fruity olive oil and sprinkled it with fresh cilantro for an herbal note. You can substitute haddock or halibut for the cod. See the sidebar that follows the recipe down bellow .

3 tablespoons extra-virgin olive oil
2 teaspoons ground coriander
2 teaspoons paprika
⅛ teaspoon cayenne pepper
Salt and pepper
4 (6- to 8-ounce) skinless cod fillets, 1 to 1½ inches thick
2 (14-ounce) cans chickpeas, rinsed
12 ounces cherry tomatoes, halved
¼ cup chicken broth
2 shallots, minced
5 garlic cloves, minced
1 tablespoon grated lemon zest plus 1 tablespoon juice

TO FINISH AND SERVE

2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro

TO PREP

1. Combine 2 tablespoons oil, 1 teaspoon coriander, 1 teaspoon paprika, cayenne, and ¾ teaspoon salt. Rub cod evenly with oil mixture. Place in 1-gallon zipper-lock bag, press out air, and seal; gently toss to coat.

2. Combine chickpeas, tomatoes, broth, shallots, garlic, lemon zest and juice, remaining 1 tablespoon oil, remaining 1 teaspoon coriander, and remaining 1 teaspoon paprika in 13 by 9-inch baking dish; cover.

TO STORE

3. Refrigerate cod and chickpea mixture separately for at least 1 hour or up to 24 hours, flipping bag occasionally to ensure cod marinates evenly.

TO FINISH AND SERVE

4. Adjust oven rack to middle position and heat oven to 400 degrees. Season chickpea mixture with ½ teaspoon salt and ¼ teaspoon pepper. Nestle cod into chickpea mixture and bake until cod flakes apart when gently prodded with paring knife and registers 140 degrees, 20 to 24 minutes. Drizzle with oil and sprinkle with cilantro. Serve.

ADD OIL TO THE SPICE RUB

Spice rubs are ideal for make-ahead dishes because the flavors improve as they sit, melding and deepening. We found that mixing the spices with oil increased this effect, keeping the spices from tasting dusty or harsh in the finished dish. To distribute the spices evenly, we gently tossed the fish with the rub in a zipper-lock bag before stashing it in the fridge.