Ingredients
Scale
- 4 cod fillets
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 can (15 oz) drained Chickpeas
- 1 teaspoon dried oregano or Italian seasoning
- 1 can (14 oz) diced tomatoes or crushed tomatoes
- 2 tablespoons tomato paste
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- Pasta
- Optional: 1/2 cup white wine
- Optional: 1/2 teaspoon red pepper flakes
- Optional: 1/4 cup Kalamata olives, pitted and sliced
- Optional: 1 tablespoon capers
- Optional: Lemon wedges for serving
Instructions
- Season Fish: Take the fresh fish filets and pat them dry with paper towels before you season both sides with salt and pepper.
- Sauté: Meanwhile, take a large saucepan (or frying pan) and heat it with olive oil over medium-high heat, then add the onion and cook it until it’s translucent (so, for about 5 minutes).
- Add garlic, oregano, chickpeas, and red pepper flakes into the skillet and cook for another minute until fragrant – stirring continuously.
- Prepare the Tomato Sauce: Stir in the diced tomatoes, tomato paste, and white wine to the skillet, while you continue stirring – let it simmer and cook for about 10 minutes, so the flavors can meld.
- Cook: Put the fresh cod into the red tomato sauce and spoon some of the sauce over each filet, so it’s all somewhat covered. Then add a little to the skillet and let the fish cook for about 10-15 minutes over lower heat.
- Garnish: Gentle stir in the basil, capers, and olives (optional) during the last few minutes and adjust the seasoning if needed – serve it hot with some pasta or rice on the side and garnish with fresh basil or lemon wedges.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes