A vibrant, quick, and nutritious one-pan meal, featuring flaky cod, protein-rich chickpeas, and sweet burst tomatoes. An effortless and healthy weeknight dinner inspired by the fresh flavors of the Mediterranean.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
Ingrédients
- 300g cod fillets (2 fillets)
- 400g can of chickpeas, drained and rinsed
- 250g cherry tomatoes
- 1 small red onion, thinly sliced
- 50g Kalamata olives, pitted
- 2 cloves garlic, minced
- 30ml extra virgin olive oil
- 1 tsp dried oregano
- 1 lemon
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat your oven to 200°C. In a medium baking dish, combine the chickpeas, cherry tomatoes, sliced red onion, and Kalamata olives.
- 2.Drizzle with half of the olive oil (15ml), add the minced garlic, dried oregano, a pinch of salt, and pepper. Toss well to coat everything evenly.
- 3.Roast the chickpea and vegetable mixture for 10-12 minutes until the tomatoes begin to soften.
- 4.While the vegetables roast, pat the cod fillets dry with a paper towel. Rub them with the remaining olive oil and season both sides with salt and pepper.
- 5.Carefully remove the hot dish from the oven. Nestle the seasoned cod fillets amongst the vegetables.
- 6.Return the dish to the oven and bake for another 12-15 minutes, or until the cod is opaque and flakes easily with a fork.
- 7.Squeeze the juice of half a lemon over the entire dish. Garnish with fresh parsley and serve immediately with the remaining lemon cut into wedges.
Informations nutritionnelles
Pourquoi cette recette
This dish is perfectly balanced with lean protein from cod to support muscle health and high-fiber chickpeas for digestive wellness. It is rich in heart-healthy monounsaturated fats from olive oil and packed with vitamins and antioxidants from the fresh vegetables.
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