Mediterranean Parchment Baked Cod with Tomatoes, Fennel, Olives, and Paprika Chickpeas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Cut 4 large sheets of parchment paper. Meanwhile, pat the cod fillets dry with paper towels and season them with 1/2 tsp salt, black pepper, lemon zest, and 1 tsp lemon juice.

2. 2

   In a bowl, combine the sliced fennel, cherry tomatoes, green olives, sliced garlic, 1 tbsp olive oil, white wine, 1/2 tsp dried oregano, and a pinch of salt. Divide this mixture among the centers of the 4 parchment sheets.

3. 3

   Place one cod fillet over each bed of vegetables. Top with the thin lemon slices and spoon a little of the bowl liquid over each portion. Fold and seal the packets tightly by crimping the edges.

4. 4

   Place the packets on a baking tray and bake for 14 to 16 minutes at 220 °C / 425 °F, until the cod is opaque and flakes easily.

5. 5

   While the fish bakes, heat the remaining olive oil in a large skillet over medium heat. Add the chopped garlic and cook for 30 seconds. Add the cooked chickpeas, sweet paprika, the remaining 1/2 tsp oregano, 2 tbsp lemon juice, and a pinch of salt. Sauté for 5 to 6 minutes until the chickpeas are hot and lightly golden.

6. 6

   Turn off the heat and stir half of the fresh parsley into the chickpeas. Taste and adjust salt if needed.

7. 7

   Carefully open the parchment packets to release the steam. Serve a layer of paprika chickpeas on each plate, top with one cod fillet and its fennel, tomato, and olive mixture, and finish with the remaining fresh parsley and the packet juices.