Description
Mediterranean Baked Cod with crispy chickpeas, tender artichokes, and a golden lemon herb crust. This easy one-pan seafood dinner is fresh, flavorful, and ready in about 45 minutes.
Ingredients
4 cod fillets (about 6 oz / 170 g each)
1 can (15 oz / 425 g) chickpeas, drained, rinsed, and dried
1 can (14 oz / 400 g) artichoke hearts, drained and quartered
1 cup (100 g) panko breadcrumbs
3 tablespoons olive oil, divided
3 cloves garlic, minced
Zest of 1 lemon
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese (optional; check rennet source)
1 tablespoon Dijon mustard
Lemon wedges, for serving
Fresh parsley, for garnish
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Pat the chickpeas dry. Toss with 1 tablespoon olive oil, smoked paprika, cumin, half the garlic, and a pinch of salt and pepper. Roast for 15 minutes.
3. Mix panko, lemon zest, parsley, dill, oregano, remaining garlic, and optional Parmesan. Stir in 1 tablespoon olive oil.
4. Mix Dijon mustard with 1 tablespoon lemon juice in a small bowl.
5. Remove the chickpeas from the oven. Add artichoke hearts and toss gently, leaving room for the fish.
6. Pat the cod dry and season with salt and black pepper. Place the fillets on the baking sheet.
7. Brush the tops of the cod with the Dijon-lemon mixture. Press the breadcrumb mixture gently onto each fillet.
8. Bake for 10–15 minutes, depending on thickness, until the fish is opaque and flakes easily. Verify an internal temperature of 145°F (63°C).
9. For a crispier topping, broil for 1–2 minutes, watching carefully.
10. Rest for 2 minutes. Garnish with parsley and serve with lemon wedges.
Notes
Dry the chickpeas thoroughly to help them crisp in the oven.
Thaw frozen cod completely and pat dry before seasoning.
Choose fillets of similar thickness for even cooking.
Serve with couscous, brown rice, or a fresh cucumber and tomato salad.
Refrigerate leftovers in an airtight container for 3–4 days.
For a halal-conscious recipe, omit Parmesan or verify that it uses microbial or halal-certified rennet.
Nutrition estimates vary by brand and portion size.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cod fillet with chickpeas and artichokes
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 75mg
Keywords: Mediterranean Baked Cod, baked cod with chickpeas, lemon herb crusted cod, Mediterranean fish dinner, artichoke cod