Serves 4
25 min
White Fish with Chickpea Ragu
Recipe GLPR3cb32238824263
A light and satisfying Mediterranean-inspired dish featuring delicate white fish fillets nestled in a warm, savory chickpea ragù made with tomatoes, garlic, and smoked paprika. Ready in just 25 minutes, this one-pan meal is naturally dairy-free and pairs beautifully with crusty bread or over grains.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
½ teaspoon smoked paprika
1 can (15 oz) chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes with juices
Kosher salt and freshly ground black pepper to taste
1¼ pounds cod or halibut fillet, about 1 inch thick
½ cup fresh flat-leaf parsley, roughly chopped
Directions
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and starting to turn golden.
Add the minced garlic and smoked paprika, stirring constantly for about 30 seconds until fragrant, being careful not to burn the garlic.
Stir in the drained chickpeas and canned tomatoes with their juices. Season with kosher salt and black pepper to taste. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
Pat the cod or halibut fillet dry with paper towels and season both sides generously with kosher salt and black pepper.
Nestle the seasoned fish fillet gently into the simmering chickpea ragù, skin-side up if applicable. Reduce heat to medium-low, cover the skillet, and cook for 8–10 minutes until the fish is opaque throughout and flakes easily when tested with a fork (internal temperature should reach 145°F).
Remove from heat and stir in the fresh chopped parsley. Taste and adjust seasoning with additional salt and pepper if needed. Divide the ragù and fish among four shallow bowls or plates and serve immediately.
