Mediterranean Cod with Chickpea Herb Crust over Tomato, Fennel, and Olive Ragout

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the cod fillets dry with paper towels and set aside.

2. 2

   For the crust, place the cooked chickpeas, half of the fresh parsley, 1 garlic clove, breadcrumbs, lemon zest, 1 tablespoon lemon juice, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a food processor. Pulse until the mixture is coarse and moldable, not a smooth puree.

3. 3

   Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Add the fennel and red onion and cook for 6 to 8 minutes until softened.

4. 4

   Stir in 2 minced garlic cloves, the dried oregano, and sweet paprika. Cook for 30 seconds, stirring so the garlic does not burn.

5. 5

   Add the cherry tomatoes, green olives, capers, dry white wine, the remaining 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook over medium heat for 5 minutes until the tomatoes begin to release their juices and the wine reduces slightly.

6. 6

   Turn off the heat if your skillet is oven-safe; otherwise transfer the ragout to a baking dish. Place the cod fillets on top of the tomato and fennel ragout.

7. 7

   Divide the chickpea mixture over the top of each cod fillet, pressing gently so it adheres without fully covering the sides.

8. 8

   Bake for 12 to 15 minutes at 220 °C / 425 °F, until the cod is cooked through and flakes easily and the crust is golden at the edges.

9. 9

   For an extra crisp crust, broil for 1 to 2 additional minutes, watching closely, keeping the oven at 220 °C / 425 °F.

10. 10

    Remove from the oven and let rest for 2 minutes. Finish with the remaining fresh parsley and, if desired, a few tender fennel fronds. Serve hot with the ragout on the bottom and the cod on top.