Spicy Moroccan Baked Fish
This Spicy Moroccan Baked Fish features cod fillets baked with chickpeas and tomatoes, infused with harissa for a delightful meal.
Equipment
- oven
- baking dish
Ingredients
- 2 cups cherry tomatoes halved
- 1 can chickpeas drained and rinsed
- 2 Tbsp. harissa
- ¼ cup minced shallots
- 2 to 3 cloves garlic thinly sliced
- 1 Tbsp. sherry vinegar or red wine vinegar
- 5 Tbsp. extra-virgin olive oil divided
- 1 tsp. kosher salt divided
- freshly cracked black pepper
- 4 fillets cod 6-oz.
- 4 slices lemon very thin (from 1 small lemon)
- chopped fresh parsley for garnish
Instructions
- Preheat oven to 400ºF.
- In a 3 to 4-quart baking dish, combine tomatoes, chickpeas, harissa, shallots, garlic, vinegar, 3 Tbsp. of the olive oil, and ½ tsp. salt; toss well to combine. Bake for 25 to 30 minutes, until the tomatoes break down and become jammy.
- Toss the tomato-chickpea mixture, and nestle the cod fillets overtop, spacing evenly apart. Drizzle cod with remaining 2 Tbsp. olive oil, and season with remaining ½ tsp. salt and a few grinds of black pepper. Top each fillet with one slice of lemon.
- Bake until the fish is cooked through and flakes easily with a fork, about 10 to 15 minutes. Remove from oven and garnish with fresh parsley and another drizzle of olive oil, if desired.
Notes
Refrigerate leftovers in an airtight storage container for up to 2 days. To reheat, warm gently in the oven or microwave. Avoid freezing this dish.
Nutrition
Serving: 1filletCalories: 394kcalCarbohydrates: 26gProtein: 33gFat: 19gSaturated Fat: 3gSodium: 690mgFiber: 7gSugar: 6.5g
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