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Oven-Baked Cod with Creamy Chickpea Purée

Name: Oven-Baked Cod with Creamy Chickpea Purée
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: Italian
Ingredients: 600gram Cod; 150gram Chickpeas; 0.5cup Yellow Onion; 4 Garlic Cloves; 1liter Extra-virgin olive oil; 3 Rosemary (Branch); 0.5 Carrot; 0.5 Celery (Stalk); 1 Garlic Cloves; 1 Potatoes; as needed Extra-virgin olive oil

An inviting Italian recipe for enjoying more seafood and legumes, packed with flavor and nutrition.
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Nina:

I had never made fish this way before, and was intimidated by the saltiness. This was absolute perfection though.

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Discover How to Prepare Oven-Baked Cod with Chickpea Purée

Elevate your weeknight meals with this vibrant Italian-inspired dish that brings together the nutritional power of chickpeas and the rich, delicate flavor of cod. This recipe is a fantastic way to include more healthy legumes and beneficial omega-3 fatty acids in your diet without sacrificing taste or elegance. While the preparation calls for soaking chickpeas overnight—which is crucial for the perfect texture—the payoff is a creamy purée that pairs beautifully with the tender fish.

Remember, proper preparation of Baccalà (salted cod) is key: soak and rinse thoroughly to remove excess salt and ensure a balanced flavor profile. This attention to detail is part of the culinary tradition that makes Italian seafood dishes so remarkable. When seasoning, be mindful of the natural salinity of your fish, and adjust your salt additions accordingly.

If you have leftovers, this dish makes for a sophisticated and envy-inducing lunch the next day, as the flavors meld deliciously overnight.

Perfect Wine Pairings for Baked Cod and Chickpeas

This elegant seafood and legume pairing deserves a wine that highlights its Mediterranean roots. Choose a crisp, aromatic white such as a Trebbiano d’Abruzzo or a Vermentino from the Tuscan coast, both celebrated for their minerality and subtle saline notes that echo the flavors of the sea. If you’re feeling adventurous and wish to pair a red, opt for a wine with vibrant acidity and freshness—think of the distinctive reds from Mount Etna or the elegant offerings from Langhe in Piedmont. These wines will complement, not overpower, the delicate cod.

Preparation

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for 4 servings

Step

Of 4

Prepare the Chickpeas

Place the chickpeas in a large bowl and cover generously with water. Allow them to soak overnight; this step enhances their digestibility and texture.

In the morning, drain the chickpeas and set aside. Bring a large pot of salted water to a boil and add the soaked chickpeas. Simmer until tender, then drain while reserving the cooking liquid. Set both aside for later use.

Tip: If you prefer using canned chickpeas, substitute 300 grams of drained, rinsed canned chickpeas for the dried variety. You can skip the soaking and boiling steps and proceed directly to combining with the aromatic base in Step 3. Adjust the amount of added water to achieve your preferred purée consistency.

Step

Of 4

Bake the Cod

Set your oven to a gentle 60°C (140°F) to preserve the cod’s delicate texture—a hallmark of Italian seafood cooking.

Inspect the cod fillets thoroughly, removing any bones. Cut into four even pieces. Prepare 4 cloves of garlic (peeled and thinly sliced) and several sprigs of fresh rosemary (needles removed and finely chopped).

Arrange the garlic and rosemary in a glass or ceramic baking dish, then lay the cod portions skin-side up on top of the aromatics. Generously cover the fish with extra-virgin olive oil to infuse flavor and keep the fish moist. Bake for at least 1 hour.

Note: For best results, use unsalted cod. If using salted cod, soak in fresh water for several hours or overnight, changing the water periodically to desalt. This traditional method ensures the perfect balance for your dish.

Step

Of 4

Sauté the Vegetable Base

Finely chop half a carrot, half an onion, half a celery stalk, a peeled potato, and a clove of garlic. Set aside any unused portions for future recipes.

Heat extra-virgin olive oil in a medium sauté pan. Add the chopped vegetables and cook until they begin to soften, releasing their aromas. Stir in the prepared chickpeas and cook together for a few minutes to marry the flavors.

Pour in some of the reserved chickpea cooking liquid and allow the mixture to simmer over medium-low heat until all the vegetables are tender and well blended. This forms the flavorful base for your purée.

Step

Of 4

Blend and Assemble the Dish

Using a food processor or immersion blender, purée the cooked vegetables and chickpeas, gradually adding reserved cooking liquid or water until you achieve a thick, creamy consistency. Adjust the texture to your preference, but aim for a dense, smooth result reminiscent of classic Italian chickpea purée.

Once the cod is perfectly cooked, spoon the warm chickpea purée onto serving plates. Top each portion with a piece of oven-baked cod. Serve immediately to enjoy the contrast of creamy legumes and tender fish.

Oven-Baked Cod with Creamy Chickpea Purée

An inviting Italian recipe for enjoying more seafood and legumes, packed with flavor and nutrition.
Add to favourites

Discover How to Prepare Oven-Baked Cod with Chickpea Purée

Perfect Wine Pairings for Baked Cod and Chickpeas

20 total time (min)

60 cooking time (min.)

11 ingredients

255 kCal

4 steps to complete the preparation

Ingredients

Oven-baked Salted Cod

Chickpea base for Cod Gratin