How to make Spanish inspired cod with chickpeas

This vibrant and flavourful Mediterranean dish will take you back to the summer nights even when it is dreary outdoors

This dish celebrates the best of Spanish cuisine

Spanish cod, chickpeas and roasted peppers

This chunky baked cod with lemon zest sits perfectly alongside sundried tomato, smoked paprika and roasted pepper chickpeas. Sprinkle it with chopped parsley for a flash of green and vitamin K for healthy bones.

½tsp red chilli flakes
1 lemon
1 roasted red pepper
1tsp smoked paprika
1 yellow pepper
240g chickpeas (drained)
2 garlic cloves
2tbsp Belazu sundried tomato paste
2tbsp oil
2 x 150g cod fillet (skin off)
40g mixed salad leaves
Medium handful of flat-leaf parsley

Preheat the oven to 180C. Zest the lemon. Place each cod supreme on a piece of foil or parchment paper. Drizzle the cod with half of the juice from the lemon and 1tbsp oil, sprinkle over the lemon zest and season with sea salt and black pepper. Wrap up into parcels and place on a baking tray in the oven for 12-15 minutes until cooked through.

Meanwhile, drain the chickpeas. Roughly chop or crush the garlic. Thinly slice the yellow pepper and the roasted red pepper. Roughly chop the parsley. Heat a large pan with 1tbsp oil on a medium heat and cook the garlic and the yellow pepper for 3 minutes.

Then add the chickpeas, roasted red pepper, smoked paprika, sundried tomato paste, half of the chopped parsley and 2tbsp water to the pan and cook for 5 minutes. Season with sea salt and black pepper.

Place the mixed leaves on two plates, spoon the roasted pepper and chickpea mix over and top with the cod. Sprinkle over the remaining chopped parsley and red chilli flakes (to taste). Serve with the remaining half lemon, cut into wedges.

Recipe from Mindfulchef.com