Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Poach the cod loins in boiling water for 8 minutes, drain and set aside.
- Drain and rinse the chickpeas; if using dried ones, soak them for 12 hours and cook them for 45 to 60 minutes, until soft but still whole. Season them with the salt and toss them in a roasting tray with the sliced onion, the sliced garlic and the bay leaf.
- Lay the cod loins on top and douse with plenty of olive oil, about 50 ml.
- Roast at 200°C for about 20 minutes, until the onion softens and the edges of the cod start to colour.
- Finish with the chopped parsley and the last thread of olive oil.
Shopping tip
Drizzle generously with olive oil before and after roasting so the cod stays succulent. Use 4 steaks (one per serving).
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.