tagAlt.Oven baked Cod with Chickpea and Sun dried Tomato Salad

Roasted Cod with Sun-Dried Tomato & Chickpea Medley

A Mediterranean celebration of cod, chickpeas, and sun-dried tomatoes—flavors that tell a story with every bite.
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    • ( Scored 5 on 1 reviews )

Michele:

I love anything with chickpeas in it, and am never put off by overnight soaking time. With that in mind, I might have used tinned chickpeas in a pinc...

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tagAlt.Oven baked Cod with Chickpea and Sun dried Tomato Salad

Indulge in a vibrant Mediterranean-inspired dish, reminiscent of iconic classics like Portuguese bacalhau with chickpeas, yet deeply rooted in Italian culinary tradition. The Mediterranean coastline has long been a meeting point of cultures, and their shared love for seafood and legumes shines in this recipe.

Investing time to properly prepare your salted cod is the secret to unlocking its full flavor potential. For convenience, you can opt for canned chickpeas, but if you want to capture the true essence of the dish, soaking and cooking dried chickpeas overnight is highly recommended – their texture and taste elevate the final result.

Once your cod is ready, assembling this meal is quick and effortless, making it a perfect candidate for a wholesome work lunch. Be prepared for envious glances from colleagues when you bring out this aromatic, nutritious seafood salad!

A historical note: salted cod (or “baccalà” in Italian) is a staple across the Mediterranean, prized for its preservation method dating back centuries. Remember to soak the cod in cold water for at least 24 hours to desalt, changing the water regularly. In a pinch, you can speed up the process by simmering and draining the cod several times.

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Ingredients

for 2 servings

Chickpea and Sun-Dried Tomato Salad

  • Chickpeas 500 grams
  • Sun-dried tomatoes 100 grams
  • Extra-virgin olive oil as needed

Oven-baked Cod for Chickpea and Sun-dried Tomato Salad

  • Cod 900 grams
  • Garlic Cloves 2
  • Rosemary (Branch) as needed
  • Extra-virgin olive oil as needed

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Preparation

for 2 servings

Step

1

Of 3

Slow-Roast the Salted Cod

Set your oven to 120°C (250°F) to ensure even, gentle cooking.

Slice the thoroughly rinsed and desalinated salted cod into equal portions and arrange, skin side up, in a baking dish.

Generously coat the fish with extra-virgin olive oil, ensuring the fleshy side is well covered. Add a peeled clove of garlic and a sprig of fresh rosemary to infuse aromatic notes.

Roast in the preheated oven for about 1 hour, adjusting for the thickness of the fillets. Once flaky and cooked through, switch off the oven but keep the cod warm until serving.

Step

2

Of 3

Craft the Chickpea & Sun-Dried Tomato Salad

For the best flavor, start by soaking dried chickpeas overnight (or use high-quality canned chickpeas for convenience, noting the subtle difference in flavor and texture).

In a large pot, cover the chickpeas with fresh water and simmer until they’re tender. Drain, reserving a small amount of the cooking liquid. Divide the cooked chickpeas into two portions.

Thinly slice the sun-dried tomatoes into strips and place them in a mixing bowl. Add half of the chickpeas, season with olive oil and salt to your liking, and let the mixture marinate at room temperature.

Take the remaining chickpeas and purée them in a food processor, adding a bit of the reserved liquid to achieve a creamy, pourable consistency. Combine this creamy chickpea purée with the marinated chickpeas and tomatoes, mixing thoroughly to create a vibrant, textured salad.

Step

3

Of 3

Assemble the Salad & Finish the Dish

On each serving plate, spoon a generous portion of the chickpea and sun-dried tomato mixture into the center.

Nestle a warm piece of roasted cod atop the salad. Garnish with a sprig of fresh rosemary and a final drizzle of extra-virgin olive oil for an added touch of elegance.

Serve immediately and enjoy the harmonious blend of Mediterranean flavors. Buon appetito!

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

Michele Tuesday 1st of September 2020

Cod and chickpeas for the win

I love anything with chickpeas in it, and am never put off by overnight soaking time. With that in mind, I might have used tinned chickpeas in a pinch, although not here (it's worth putting in the extra prep time). The dish is just an amazing blend of flavours and consistencies, and while it reminds me of the classic Portuguese dish I love ever so much, the add of sun-dried tomatoes makes it an entirely unique sensation to enjoy.

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