Name: Toaster-Oven Baked Cod with Cherry Tomatoes and Chickpeas
Total time: 1 h
Ingredients: 1 (15-ounce) can chickpeas , rinsed; 6 ounces cherry tomatoes , halved; 2 tablespoons water; 1 shallot , minced; 3 tablespoons extra-virgin olive oil , divided; 3 garlic cloves , minced; 1½ teaspoons grated lemon zest plus 1½ teaspoons juice; 1 teaspoon ground coriander , divided; 1 teaspoon paprika , divided; ½ teaspoon table salt , divided; ¼ teaspoon pepper; Pinch cayenne pepper; 2 (6- to 8-ounce) skinless cod fillets , 1 to 1½ inches thick; 1 tablespoon chopped fresh cilantro

Why This Recipe Works

If you don’t associate seafood with your toaster oven yet, this recipe is here to change that. For a toaster oven–to–table cod recipe, we infused the fish with zesty flavors and baked it together with a savory side for a complete dinner. For the side, we combined chickpeas and tomatoes with coriander and paprika, plus shallots flavored with garlic and lemon. While baking, some of the tomatoes broke down in the toaster oven, creating a bright sauce for the chickpeas that complemented the cod nicely. For the fish, we simply nestled the cod fillets into the chickpea-tomato mixture. An oil-based rub with similar flavors of coriander and paprika, plus cayenne, provided nice color, subtle heat, and flavor as the fish baked. To ensure that the tomatoes did not break down further, we baked everything at 400 degrees for only 20 minutes; because cod is a relatively wet fish, it stood up well to the high temperature and the close heating element.

Before You Begin

When the cod was cooked through, we drizzled it with olive oil and sprinkled on fresh cilantro for an herbal note. Haddock and striped bass are good substitutes for the cod. Thin tail-end fillets can be folded to achieve proper thickness. This recipe can be easily doubled using a 13 by 9-inch baking pan.

Instructions

Adjust toaster oven rack to middle position and heat oven to 400 degrees. Combine chickpeas, tomatoes, water, shallot, 1 tablespoon oil, garlic, lemon zest and juice, ½ teaspoon coriander, ½ teaspoon paprika, ¼ teaspoon salt, and pepper in 8-inch square baking dish or pan.

Combine remaining ½ teaspoon coriander, remaining ½ teaspoon paprika, remaining ¼ teaspoon salt, and cayenne in bowl. Rub cod with 1 tablespoon oil and sprinkle with spice mixture. Nestle cod into chickpea mixture and bake until cod flakes apart when gently prodded with paring knife and registers 140 degrees, 20 to 25 minutes. Drizzle with remaining 1 tablespoon oil and sprinkle with cilantro. Serve.