Have you ever put cod in the oven with a few simple things and ended up with a dinner that looks like you tried much harder than you did?

The tomatoes soften, the olives get all salty and glossy, and the chickpeas catch all the lemony juices underneath.

 

I like cod, but it definitely needs something going on around it.

Here, the fish bakes with tomatoes, chickpeas, olives, lemon and herbs, and that’s really where all the good stuff happens.

The tomatoes slump down and release their juices, the chickpeas soak some of it up, and the olives make everything a little saltier in the best way.

By the time the cod is ready, there’s this lovely oily, lemony mixture sitting at the bottom of the dish that I always spoon over the top.

The fish itself stays soft and flaky, which is exactly what you want next to all those stronger flavours.

I’d serve it with some bread and leave it at that.

 

 

What You’ll Need

For the cod

• 4 thick cod fillets, about 150 to 180 g each
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

For the chickpeas and tomatoes

• 1 x 400 g tin chickpeas, drained and rinsed
• 300 g cherry tomatoes
• 1/2 cup Kalamata olives
• 1 whole garlic bulb
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon chilli flakes
• 100 ml chicken or vegetable stock
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• Salt and black pepper, to taste

To finish

• 3 tablespoons chopped fresh parsley
• Lemon wedges

Roast the Garlic With Everything Else

There is no need to stand over a pan frying garlic for this.

The oven does a better job.

The cloves soften in their skins and become sweet and mellow instead of sharp.

You can roast the whole bulb alongside the tomatoes, then squeeze the soft cloves into the sauce before serving.

Or, if you want the garlic spread through the dish more evenly, separate the cloves but leave the skins on.

Either way, roasted garlic belongs here more than raw garlic does.

It gives the sauce depth without making it taste aggressive.

How to Make It

Start the tomato and chickpea base

• Heat the oven to 200°C / 180°C fan / 400°F.
• Add the chickpeas, cherry tomatoes and Kalamata olives to a medium baking dish.
• Drizzle over 2 tablespoons of olive oil.
• Sprinkle over the dried oregano, chilli flakes, a pinch of salt and black pepper.
• Pour in the stock.
• Toss gently so everything is lightly coated.

Roast the garlic

• Slice the top from the garlic bulb so the cloves are slightly exposed.
• Drizzle with a little olive oil.
• Wrap loosely in foil.
• Place it in the baking dish or on the oven rack beside it.
• Roast the tomato mixture and garlic for 20 minutes.

Season the cod

• Pat the cod fillets dry.
• Rub with 1 tablespoon of olive oil.
• Mix the paprika, oregano, garlic powder, salt and black pepper.
• Season the cod evenly on both sides.

Add the fish

• Remove the baking dish from the oven.
• Gently stir the chickpeas and tomatoes.
• Nestle the cod fillets into the mixture.
• Return the dish to the oven.
• Bake for another 12 to 15 minutes, depending on the thickness of the fish.
• The cod is ready when it flakes easily with a fork and is opaque through the centre.

Finish the sauce

• Remove the roasted garlic from its foil.
• Squeeze the softened cloves into the tomato and chickpea mixture.
• Add the lemon juice and lemon zest.
• Gently stir around the cod without breaking the fillets apart.
• Spoon some of the tomato juices over the fish.
• Scatter generously with chopped parsley.
• Serve with lemon wedges.

 

Keep the Cod Thick

Thin fillets can overcook before the tomatoes and chickpeas have had time to become properly saucy.

Thicker cod works much better.

You want pieces that stay juicy in the centre and flake into large sections rather than drying out into tiny crumbs.

If your fillets vary in size, pull the thinner ones out first.

Fish has absolutely no interest in waiting politely for the thickest piece.

The Tomatoes Should Burst

Do not panic when some of the cherry tomatoes split open.

That is exactly what you want.

Their juices mix with the stock, olive oil, lemon and roasted garlic and create the light tomato sauce around the chickpeas.

I would leave most of the tomatoes whole before baking.

Halving all of them releases too much liquid too quickly and changes the texture of the dish.

Whole tomatoes blister more slowly and give you a mixture of juicy bursts and intact pieces.

Much nicer.

Chickpeas Make This More Than Just Fish

The chickpeas are not there for decoration.

They soak up the sauce beautifully and give the dish enough substance to stand on its own.

I like them especially around the edges of the dish where they catch a little heat and take on more flavour.

Make sure they are drained well before adding them.

Excess tin liquid does nothing useful here.

A quick rinse also removes that slightly canned taste.

Kalamata Olives Bring the Salt

Because the olives are already quite salty, be careful with additional salt.

Season the cod properly, but go lightly on the tomato mixture until the very end.

Once everything has baked, taste the sauce.

You may not need much extra salt at all.

Kalamata olives are ideal because they have a deep, fruity flavour that works beautifully with tomato and lemon.

I would leave them whole or halve the largest ones.

Keep the Sauce Light

This is not supposed to become a thick tomato stew.

The sauce should stay loose and spoonable.

You want tomato juices, olive oil, stock, lemon and roasted garlic pooling lightly around the chickpeas and fish.

If your baking dish looks a little dry halfway through cooking, add a small splash of stock.

If it looks overly watery at the end, remove the fish carefully and return the dish to the oven for another 5 minutes.

That lets the sauce reduce without sacrificing the cod.

Lemon Goes In at the End

Putting all the lemon juice in before baking can make the flavour taste flatter by the time everything is done.

I prefer adding most of it at the end.

You get a fresher, brighter finish.

The zest can go in with the juice and parsley.

It wakes up the whole dish.

If you like it especially lemony, serve extra wedges at the table and let everyone decide for themselves.

Some people are restrained with lemon.

I have never fully understood them.

What to Serve With It

This already has chickpeas, so you do not need much.

Still, a few things work particularly well:

• Crusty bread
• Couscous
• Fluffy white rice
• Roasted potatoes
• A simple green salad
• Steamed greens

Bread is probably the easiest.

The sauce at the bottom of the baking dish is far too good to leave behind.

Can You Make It Ahead?

You can prepare the chickpea and tomato mixture a few hours ahead.

Keep it covered in the fridge.

You can also roast the garlic ahead of time.

I would wait to add and bake the cod until you are ready to eat.

Fish is much better freshly cooked than reheated.

If you do have leftovers, store them in an airtight container in the fridge for up to 2 days.

Reheat gently.

The microwave works, but use a lower power if possible so the cod does not turn rubbery.

A Small Thing That Makes a Big Difference

Let the fish sit at room temperature for about 10 minutes before baking.

Not half the afternoon.

Just enough to take the fridge chill off.

Very cold cod takes longer to cook through, which increases the chance of the outside drying before the middle is ready.

It is a tiny detail.

It helps.

Q&A

Can I use frozen cod?

Yes.

Thaw it completely first, then pat it very dry before seasoning.

Any excess moisture will dilute the sauce.

Can I use another white fish?

Yes.

Haddock, pollock or hake would all work.

Just adjust the cooking time depending on thickness.

Can I use green olives instead?

Yes.

The flavour will be milder, but they still work well with the tomato and lemon.

Do I have to use chickpeas?

No, but they are a big part of this version.

Cannellini beans would be the closest substitute.

Can I make this spicy?

Yes.

Increase the chilli flakes or add a little chopped fresh chilli to the tomato mixture.

How do I know the cod is done?

It should flake easily when pressed with a fork and look opaque through the middle.

If using a thermometer, the thickest part should reach about 63°C / 145°F.

Why is my cod watery?

Frozen fish that has not been dried properly is usually the culprit.

Pat the fillets very dry before seasoning.

Can I add more tomatoes?

Yes.

Just remember that extra tomatoes release extra liquid.

You may need to reduce the sauce for a few minutes at the end.

Can I add feta?

You can, but it would change this version quite a bit.

The dish as shown works better with the olives, chickpeas, tomato, lemon and parsley left clean and simple.

Is this good for meal prep?

The chickpea and tomato base is.

The cod itself is best freshly baked.

If you are planning ahead, make the base first and add fresh fish when you are ready to eat.