Fish and Seafood 4.8
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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.

Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Diet
Pescatarian
Contains
Nuts, Fish
Ingredients
Serves 2
Metric Imperial
blanched almonds
Swaps: pine nuts
red onion
Swaps: shallot
finely sliced
garlic cloves
finely sliced
smoked paprika
halved
finely sliced flat-leaf
zest
raisins
chickpeas (can)
and their liquid
Swaps: rainbow chard, swiss chard
cod fillet
Swaps: halibut fillet
boneless, skinless

Ingredients

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

Method

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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