1 15-oz BPA-free can unsalted chickpeas (aka garbanzo beans), drained, rinsed and patted dry
1/2 cup packed fresh flat-leaf parsley, minced, divided
1 tbsp dried oregano
1/4 cup fresh lemon juice
10 pitted Kalamata olives, chopped
1 1/2 cups grape tomatoes, chopped
1/4 cup crumbled feta cheese
1 1/2 tsp lemon zest
1/4 tsp ground black pepper
Preheat oven 350˚F. Line a large baking sheet with foil.
In a small bowl, combine 10 minced olives, 2 cloves garlic, 2 tbsp lemon juice, black pepper and salt. Set aside.
On baking sheet, arrange bell peppers skin side down. Brush tops of peppers with 1/4 tsp oil, dividing evenly, then top each half with 1/2 cup spinach and 1 cod fillet. To olive mixture, add remaining 3/4 tsp oil and stir to combine; spread over cod, dividing evenly. Bake until cod flakes easily when tested with a fork, 20 to 25 minutes.
Meanwhile, prepare Chickpea Salad: In a medium skillet, heat 2 tsp oil on medium-high. Add onion and 1 clove garlic and sauté for 1 minute. Add chickpeas, 1/4 cup parsley, oregano, 1/4 cup lemon juice and 1 tbsp water and cook, stirring often, for 5 minutes. Add 10 chopped olives and tomatoes and cook, stirring, until liquid evaporates, about 8 minutes. Stir in feta, remaining 1/4 cup parsley, 1 1/2 tsp lemon zest and black pepper; remove from heat.
Carefully lift bell pepper halves and cod from baking sheet and divide among serving plates. Serve with Chickpea Salad.
Serving Size: 1 Mediterranean baked cod fillet, 1/2 cup spinach, 1/2 bell pepper, 1/2 cup salad
Miso-brushed cod is served over brown rice, beans and easy roasted yams for a complete meal. Customize it by adding sliced avocado or shredded carrot, or by substituting another protein such as chicken or shrimp.
There’s nothing that says breezy beach barbecue like fish tacos. In this recipe, we layer grilled cod with poblanos, avocados and gremolata, a mix of fragrant chopped herbs, garlic and lime zest. We chop the herbs by hand here, but feel free to pulse ingredients in the food processor if you prefer.