Serves 4
25 min
White Fish with Chickpea Ragu
Recipe GLPRd818e3fbddd140
A light and nourishing one-pan dish featuring flaky white fish nestled atop a warm, savory chickpea ragu flavored with garlic, smoked paprika, and bright tomatoes. Finished with fresh parsley, this dish celebrates Mediterranean flavors while keeping preparation simple and under 30 minutes.
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Ingredients
1 tbsp Olive oil
1 whole Onion, diced
2 clove Garlic cloves, minced
to taste Kosher salt
to taste Black pepper
½ tsp Smoked paprika
1 can Canned chickpeas, drained and rinsed
1 can Canned diced tomatoes
1¼ lb Cod or halibut fillet, 1 inch thick
½ cup Fresh flat-leaf parsley, chopped
Directions
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it becomes soft and translucent.
Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant, taking care not to let the garlic burn.
Add the drained chickpeas and canned diced tomatoes (with their liquid). Stir well to combine. Season with kosher salt and black pepper to taste. Simmer for 5-6 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Pat the fish fillets dry with paper towels. Season both sides generously with kosher salt and black pepper.
Gently nestle the seasoned fish fillets into the chickpea ragu, arranging them so they rest on top of the beans and tomatoes. Do not stir after adding the fish.
Cover the skillet with a lid and reduce the heat to medium. Cook for 6-8 minutes, until the fish is opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F (63°C) when measured at the thickest part.
Remove from heat. Divide the chickpea ragu and fish among serving bowls or plates. Garnish generously with fresh chopped parsley and serve immediately.
