This is one of those dinners that just works. Oven-baked cod with chorizo, chickpeas and spinach is quick to make, tastes fantastic, and the best part? Everything happens in one dish. Perfect for busy weeknights when you want something proper on the table without having to stress.
The Spanish chorizo provides a lovely smoky flavor and some fat that melts down into the chickpeas and tomatoes. The cod becomes juicy and tender in the oven, and the spinach wilts down at the end and absorbs all the flavors. I like to serve this with good bread on the side, but it also works great with cooked rice or quinoa.
This dish is a bit reminiscent of a cod dish with chorizo I’ve made before, but here it’s much simpler – everything in one dish, straight into the oven. If you love simple fish dishes with lots of flavor, you’re going to love this one!
Ingredients
- 600 g cod fillet (about 4 fillets)
- 200 g chorizo (Spanish sausage), sliced
- 1 can chickpeas (400 g), rinsed and drained
- 200 g fresh spinach
- 250 g cherry tomatoes, halved
- 3 cloves garlic, finely chopped
- 1 dl white wine (can be replaced with broth)
- 3 tbsp olive oil
- 1 tsp paprika powder
- ½ tsp chili flakes (optional)
- Salt and pepper
- Fresh parsley for garnish
- 1 lemon, cut into wedges
Instructions
Preheat the oven to 200°C. Slice the chorizo into about 1 cm thick pieces. Heat a frying pan over medium-high heat and fry the chorizo slices for 2-3 minutes until slightly crispy and they've released some fat. Remove from heat and set aside.
In an oven-safe dish (about 20x30 cm), combine the chickpeas, halved cherry tomatoes, finely chopped garlic, paprika powder and chili flakes. Pour over the olive oil and white wine, and stir well. Season with salt and pepper. Distribute the chorizo slices evenly over the top.
Season the cod fillets with salt and pepper on both sides. Place them on top of the vegetable mixture in the dish, and press them down slightly so they make good contact with the liquid.
Place the dish in the oven and bake for 15-18 minutes, until the cod is cooked through and flakes easily with a fork. During the last 3 minutes, add the spinach evenly over the dish – it will wilt down quickly in the heat.
Remove the dish from the oven and check the seasoning. Adjust with a bit more salt, pepper or a squeeze of lemon if needed. Serve straight from the dish with fresh parsley on top and lemon wedges on the side.
Notes
Tip: Serve with good bread for dipping in the delicious sauce, or with cooked rice or quinoa. Leftovers can be stored in the refrigerator for 1-2 days and reheated gently in the oven or microwave.