If you want to make a simple fish recipe for dinner, then this one that bakes some cod and tomatoes in your toaster oven might be the one to try. I found this easy fish recipe on the America’s Test Kitchen app.
Ingredients: (for two people)
- 1 (15-ounce) can of chickpeas, rinsed
- 6 ounces of cherry tomatoes, halved
- 2 tablespoons of water
- 1 shallot, minced
- 3 tablespoons of extra-virgin olive oil, divided
- 3 garlic cloves, minced
- 1 1/2 teaspoons of grated lemon zest plus 1 1/2 teaspoons of lemon juice
- 1 teaspoon of ground coriander, divided
- 1 teaspoon of paprika, divided
- 12 teaspoon of table salt, divided
- 1/4 teaspoon of pepper
- Pinch of cayenne pepper
- 2 (6-8-ounce) skinless cod fillets, 1 to 1½ inches thick
- 1 tablespoon of chopped fresh cilantro
Adjust the toaster oven rack to middle position and heat oven to 400 degrees. Combine the chickpeas, tomatoes, water, shallot, 1 tablespoon oil, garlic, lemon zest and juice, 1/2 teaspoon of coriander, 1/2 teaspoon of paprika, 1/4 teaspoon of salt, and pepper in 8-inch square baking dish or pan.
Combine the remaining 1/2 teaspoon of coriander, remaining 1/2 teaspoon of paprika, remaining 1/4 teaspoon of salt, and cayenne in a small bowl. Rub the cod with 1 tablespoon oil and sprinkle with the spice mixture. Nestle the cod into the chickpea mixture and bake until cod flakes apart when gently prodded with paring knife and registers 140 degrees, about 20-25 minutes. Drizzle with remaining 1 tablespoon oil and sprinkle with cilantro. Serve.
cookingandmyfamily 