Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Heat the oven to 200 °C. Use four portions of desalted cod loin, thawed if frozen. Cook in 1.5 litres of gently simmering water for 8 minutes and drain.
- Thinly slice the onions and garlic. Heat 20 ml of olive oil in a frying pan and soften the onions, garlic and bay leaf over medium heat for 8 minutes.
- Drain and weigh 400 g of canned chickpeas. Put in a roasting tray with the softened onions and salt. Arrange the cod on top and drizzle with the remaining 50 ml of olive oil.
- Roast for 15 to 20 minutes until the cod browns at the edges and flakes easily. Remove the bay leaf and serve with chopped parsley.
Shopping tip
Use desalted cod and weigh the canned chickpeas after draining. Softening the onions before roasting prevents them remaining raw.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.