Ingredients

  • 15 oz. can chickpeas, rinsed and drained
  • 1 T. canola oil, divided
  • pint of cherry tomatoes, halved if large
  • 1/3 c. low-sodium chicken broth (water can be subbed)
  • 1 1/2 - 2 lb. cod fillet, cut into serving-size servings
  • 1/2 c. flour
  • 1 clove of garlic, minced
  • 5 oz. pkg, baby kale
  • 2 1/2 c. thinly sliced leeks, about 3 medium, white and light green parts only
  • 1 Tbs lemon juice
  • lemon wedges, for serving
  • 1 Tbs olive oil
  • salt & pepper
  • 1/2 t. sugar
  • 1 T. unsalted butter, divided

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Prepare the chickpea saute

Step 1

  • Heat 2 t. olive oil in a large nonstick skillet over med-high heat until very hot and the oil is just nearing the smoking point. Toss the tomatoes with 1/2 t. sugar and a sprinkle of salt & pepper.
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Step 2

  • Add to the pan and saute until the tomatoes just begin to burst and become lightly blistered. 1-2 minutes.
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  • Length: 2 minutes

Step 3

  • Transfer to a plate, set aside.Reduce heat to medium, add remaining 2 t. olive oil and 1/2 T. butter and the leeks.
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Step 4

  • Saute the leeks until very soft, about 10 minutes, add garlic, saute about 1 minute.
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  • Length: 11 minutes

Step 5

  • Add the chickpeas and chicken broth, reduce the heat to med-low, cover the pan and let the chickpeas warm through for a bout 5 minutes. Uncover, add the baby kale, cook and stir until just wilted, this takes only a couple minutes. Stir in remaining 1/2 T. butter and 2 t. lemon juice, adjust the seasoning. Gently fold in the cherry tomatoes. Cover pan and keep warm until serving time.Cook the fish: Meanwhile, pat the fish dry and season with salt & pepper. Dredge the fish in the flour and pat off the excess.
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  • Length: 5 minutes

Step 6

  • Heat another pan over med-high heat.
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Step 7

  • Add 1 1/2 t. canola oil and 1 1/2 t. butter. (Butter should foam up and start to brown and smell nutty.)
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Step 8

  • Add half the fish and cook until browned and cooked through, 2-3 minutes per side.
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  • Length: 3 minutes

Step 9

  • Remove first batch of fish to a clean plate, wipe out the skillet with paper towel. Return pan to the heat and repeat this step with the remaining butter, canola oil and fish.
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Step 10

  • Serve with the chickpea saute and lemon wedges.
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