Cod with Chickpeas, Leeks, Baby Kale and Seared Cherry Tomatoes

Name: Cod with Chickpeas, Leeks, Baby Kale and Seared Cherry Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 15 oz Chickpeas (15 oz. can chickpeas, rinsed and drained); 1 tbsp Canola Oil (1 T. canola oil, divided); 1 pint Cherry (pint of cherry tomatoes, halved if large); ⅓ cup Chicken Broth (1/3 c. low-sodium chicken broth (water can be subbed)); 1 ½ lb Cod (1 1/2 - 2 lb. cod fillet, cut into serving-size servings); ½ cup All-Purpose Flour (1/2 c. flour); 1 clove Garlic (1 clove of garlic, minced); 5 oz Kale (5 oz. pkg, baby kale); 2 ½ cup Leeks (2 1/2 c. thinly sliced leeks, about 3 medium, white and light green parts only); 1 tbsp Lemon Juice (1 Tbs lemon juice); 0 pieces Lemon (lemon wedges, for serving); 1 tbsp Olive Oil (1 Tbs olive oil); 0 pieces Table Salt (salt & pepper); ½ tsp Granulated Sugar (1/2 t. sugar); 1 tbsp Salted Butter (1 T. unsalted butter, divided)

40 minMediterranean

Servings4

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Pescatarian

Ingredients

For 4 servings

Chickpeas15 oz · 15 oz. can chickpeas, rinsed and drained
Canola Oil1 tbsp · 1 T. canola oil, divided
Cherry1 pint · pint of cherry tomatoes, halved if large
Chicken Broth⅓ cup · 1/3 c. low-sodium chicken broth (water can be subbed)
Cod1 ½ lb · 1 1/2 - 2 lb. cod fillet, cut into serving-size servings
All-Purpose Flour½ cup · 1/2 c. flour
Garlic1 clove · 1 clove of garlic, minced
Kale5 oz · 5 oz. pkg, baby kale
Leeks2 ½ cup · 2 1/2 c. thinly sliced leeks, about 3 medium, white and light green parts only
Lemon Juice1 tbsp · 1 Tbs lemon juice
Lemon0 pieces · lemon wedges, for serving
Olive Oil1 tbsp · 1 Tbs olive oil
Table Salt0 pieces · salt & pepper
Granulated Sugar½ tsp · 1/2 t. sugar
Salted Butter1 tbsp · 1 T. unsalted butter, divided

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Steps

1Heat 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.
2Add to the pan and saute until the tomatoes just begin to burst and become lightly blistered. 1-2 minutes.
3Transfer to a plate, set aside.Reduce heat to medium, add remaining 2 t. olive oil and 1/2 T. butter and the leeks.
4Saute the leeks until very soft, about 10 minutes, add garlic, saute about 1 minute.
5Add 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.
6Heat another pan over med-high heat.
7Add 1 1/2 t. canola oil and 1 1/2 t. butter. (Butter should foam up and start to brown and smell nutty.)
8Add half the fish and cook until browned and cooked through, 2-3 minutes per side.
9Remove 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.
10Serve with the chickpea saute and lemon wedges.