Catalan-style Cod

This one-pan fish dish is easy enough to cook for a weeknight dinner but elegant enough to make for guests. The better your chickpeas, the better this... dish will taste. We recommend using a jar as those tend to be more tender and have a richer flavour. Read more This one-pan fish dish is easy enough to cook for a weeknight dinner but elegant enough to make for guests. The better your chickpeas, the better this dish will taste. We recommend using a jar as those tend to be more tender and have a richer flavour.

Prep time
10 mins
Cook time
30 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days (but best eaten fresh)
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Contains
Nuts
Ingredients
Serves 2
blanched almonds
Swaps: pine nuts
red onion
Swaps: shallot
finely sliced
garlic cloves
finely sliced
smoked paprika
halved
parsley
finely sliced flat-leaf
lemon
zest
raisins
chickpeas (can)
and their liquid
Swaps: rainbow chard, swiss chard
cod fillet
Swaps: halibut fillet
boneless, skinless
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables

NUTRITION PER SERVING (Read more)

566kcal
Calories
27g
Total Fat
44g
Carbs
17g
Sugars
40g
Protein
16g
Fibre
6mg
Iron
33%
 
213mg
Magnesium
51%
 
578mg
Phosporus
46%
 
1933mg
Potassium
41%
 
189mg
Sodium
8%
 
0mg
Vitamin B1
0%
1.9mcg
Vitamin B12
79%
 
1.1mcg
Vitamin D
6%
 
11.1mg
Vitamin E
74%
 
192mcg
Vitamin B9
48%
 
382mcg
Vitamin A
42%
 
69mg
Vitamin C
77%
 
3.1mg
Zinc
28%
 
267mcg
Vitamin K
223%
 
0.7mg
Copper
78%
 
0.5mg
Vitamin B2
38%
 
5.7mg
Vitamin B3
36%
 
1mg
Vitamin B6
59%
 
206mg
Calcium
16%
 
Calories: 566kcal; Total Fat: 27g; Carbs: 44g; Sugars: 17g; Protein: 40g; Fibre: 16g; Iron: 6mg (33%); Magnesium: 213mg (51%); Phosporus: 578mg (46%); Potassium: 1933mg (41%); Sodium: 189mg (8%); Vitamin B1: 0mg (0%); Vitamin B12: 1.9mcg (79%); Vitamin D: 1.1mcg (6%); Vitamin E: 11.1mg (74%); Vitamin B9: 192mcg (48%); Vitamin A: 382mcg (42%); Vitamin C: 69mg (77%); Zinc: 3.1mg (28%); Vitamin K: 267mcg (223%); Copper: 0.7mg (78%); Vitamin B2: 0.5mg (38%); Vitamin B3: 5.7mg (36%); Vitamin B6: 1mg (59%); Calcium: 206mg (16%)
Show more
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Contains
Nuts
Ingredients
Serves 2
blanched almonds
Swaps: pine nuts
red onion
Swaps: shallot
finely sliced
garlic cloves
finely sliced
smoked paprika
halved
parsley
finely sliced flat-leaf
lemon
zest
raisins
chickpeas (can)
and their liquid
Swaps: rainbow chard, swiss chard
cod fillet
Swaps: halibut fillet
boneless, skinless
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Ingredients

Serves 2
blanched almonds
Swaps: pine nuts
red onion
Swaps: shallot
finely sliced
garlic cloves
finely sliced
smoked paprika
halved
parsley
finely sliced flat-leaf
lemon
zest
raisins
chickpeas (can)
and their liquid
Swaps: rainbow chard, swiss chard
cod fillet
Swaps: halibut fillet
boneless, skinless

Method

Your notes

1

Gather and prepare your ingredients.

2

Place the olive oil and almonds into a frying pan. Turn on the heat to medium-high and cook for 5-6 minutes, until the almonds are lightly golden. Remove using a slotted spoon, leaving the hot olive oil in the pan. Place the almonds onto a chopping board or shallow bowl to cool.

3

Add the red onions to the oil in the pan with a sprinkle of salt and pepper. Cook, stirring often, for 5-6 minutes, until softened. Then add the garlic and paprika and cook for a further 1-2 minutes until fragrant.

4

Add the tomatoes, cover the pan, and cook for 5-6 minutes, until they are burst and jammy.

5

Once the almonds are cool, roughly chop. Place into a bowl with the parsley and lemon zest and stir to combine.

6

Add the raisins, chickpeas and their liquid, and spinach. Cook for 4-5 minutes, until the spinach has wilted. Stir through most of the almond mixture, reserving some for ganish.

7

Nestle the fish in between the chickpeas. Cover, and cook for 8-10 minutes, until firm and opaque.

8

Sprinkle with the remaining parsley and almonds before serving.

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User comments (12)

Julie Last month

Excellent balance of flavours. I added some asparagus because I had half a bunch leftover

Jane Last month

Great flavour

Reda 2 months ago

Super easy and super delicious

Cynthia 3 months ago

Drop dead gorgeous flavours! A little labour intensive to put together but totally worth it. Thank you.

Kate 4 months ago

Took longer to prepare but was a tasty recipe. Will cook again.

Jane 5 months ago

My husband loves all the recipes I've cooked so far ☺️

Gill 6 months ago

Loved it

Sarah 6 months ago

Easy to cook. Fantastic flavours. Almonds & lemon zest a very fine touch. I used a lot more spinach & smoked tofu instead of fish!

Catherine 6 months ago

Instructions are very easy to follow. The time taken was as noted. I used hot smoked paprika which gave it a little kick! Lovely recipe.

Pam 6 months ago

Excellent Loved it reduced chick amount and kale instead of spinach ...almonds and lemon worked well and raisins too Thanks

Deborah 6 months ago

Easy to make and very satisfying winter food. Love this.

C 6 months ago

I used the bold beans chic peas and they were delicious, the whole recipe was perfect, I don’t usually put fruit in my dishes but it was harmony to the taste buds.

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