Skip to content
Jan K. Overweel
Back

One Pan Roasted Mediterranean Cod with Chickpeas

PRINT

This simple dish is as beautiful as it is easy!

Ingredients

Garnish

  • Flat Leaf Parsley, finely chopped
  • 1 Lemon, thinly sliced into wedges
  • EMMA Extra Virgin Olive Oil

Directions

Preheat the oven to 450 °F.

Generously season the cod fillets with salt and pepper. In a small bowl, prepare a tablespoon of EVOO, the white wine, and the zest of one lemon, spoon over the cod and let it marinate until it’s ready to go in the oven.

In a large baking dish, toss the fennel, onion, and garlic in the remaining olive oil, add the bay leaves and season generously with salt and pepper. Place it in the hot oven for 15 minutes, or until golden brown.

Then, remove the pan from the oven, add the remaining white wine, the chickpeas, red peppers, olives, capers, and tomatoes and place it back in the oven to let some of the liquid cook out. Another 15 minutes. Taste and salt if necessary.

Stir the contents of the baking pan and then nestle in the pieces of cod. Bake again for 15 minutes.

Garnish with a sprinkle of fresh chopped parsley, thinly sliced lemon wedges, and a drizzle of EVOO. Serve immediately, never forgetting a hunk of crusty bread!

 

 

by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.