I’m excited to share this recipe with you because it was incredibly popular at our Greek restaurant and it is very easy to make it home. Baked Cod with Spinach & Chickpeas is one of those dishes that works well on a weeknight, but looks beautiful when plated up for a more formal meal. You literally can’t go wrong.
Like most of my favorite Greek recipes, the ingredients with this one are very simple, which is why it’s important to make sure they are very fresh. I always start with very fresh cod and greens. The rest is just a matter of taking your time with preparation. Always prepare the cod first since it has to bake in the oven. The rest you can do one on the stovetop while the fish bakes.
The key to the stovetop parts of the recipe is giving everything time to simmer. This is what truly allows the flavors to marry and form a sauce. I know it might seem like a lot of shallots and garlic, but I promise you it is not. You need them in there for flavor, the spinach, chickpeas, and tomatoes all taste amazing because of the light broth they stew in while over the heat.
To plate the meal either use a large platter like I do in this episode, or a bowl with low edges. First place the spinach down, then most of the chickpeas with tomatoes, then the baked cod with a fresh sprinkle of paprika on top. Lastly, top it with the rest of the chickpeas and tomatoes. It looks so fancy but is very simple to pull together. This meal really embodies so many of the best things about Mediterranean cuisine. Be sure to use the freshest ingredients possible and take your time in the kitchen and you’ve got a truly wonderful dish! Enjoy!
Baked Cod with Spinach, Chickpeas and Tomatoes
This was a very popular recipe at our Greek restaurant. I still make it at home a lot and my kids love it. The ingredients in this recipe are very simple and it comes together quickly. You can also serve them on a big platter for a fancier gathering.
Makes 4 servings
4 – 6oz pieces Cod Loin
1 tsp salt
1 tsp pepper
2 Tbsp butter
1 cup white wine
24 oz Fresh uncooked Spinach
6 Tbsp olive oil
4 cloves of garlic, sliced
1 tsp salt for spinach
½ black pepper for spinach
4 Tbsp unsalted butter
1 big shallot chopped (about ¾ cup)
1 tsp salt
1/2 tsp black pepper
2 – 15.5 oz cans of chickpeas, drained 1 container cherry tomatoes
Paprika for serving
Preheat the oven to 400 degrees F.
Place the fish in a baking dish. Sprinkle salt and pepper on top of the cod. Top each piece of fish with ½ tablespoon of butter. Pour the white wine into the bottom of the pan.
Bake the fish for 20 minutes in the oven, or until fork tender and cooked through.
While the fish is baking set two large saute pans on the stovetop.
In the first saute pan prepare the spinach by turning the heat to medium and adding the olive oil and garlic. Once it starts to sizzle add the fresh spinach, salt and pepper and cook the spinach until it wilts, about 5 minutes.
In the second saute pan, turn the heat to medium and add the butter, shallots, salt, pepper, chickpeas, and saute for them about 3-4 minutes. Then, add the tomatoes and stew them for about 8-10 minutes, or until the tomatoes collapse and a loose sauce forms.
When you remove the fish from the oven, pour the juice from the baking dish into the skillet with the chickpeas and allow it to stew for 5 more minutes.
To plate the meal, make a bed of spinach on the platter. Then, place ¾ of the chickpea & tomato mixture on top of the spinach. Place the cod on top of the tomato mixture. Scatter the rest of the tomatoes and chickpeas on top and around the fish. Sprinkle a touch of paprika on top of the cod and serve!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact team@nikkiglekasevents.com or call 203.658.8659.