Lemon Garlic Cod with Garbanzos

The buttery sweetness of cod pairs well in this Mediterranean style dinner. Briny olives, nutty garbanzos, and deep roasted sweetness from the red peppers round out the dish all swimming in a tangy lemon sauce.

Serves 4

5 Tbsp. fresh lemon juice

5 Tbsp. extra virgin olive oil

2 Tbsp. unsalted butter, melted

1/3 cup all-purpose flour

1 tsp. ground coriander 

¾ tsp. sweet Spanish paprika

¾ tsp. ground cumin

¾ tsp. kosher salt

½ tsp. freshly ground black pepper

4 6 oz. boneless skinless cod fillets

5 garlic cloves, minced

1 can (14 oz.) garbanzo beans, drained

1 large roasted red pepper (from a jar), coarsely chopped

½ cup small pitted green olives

½ cup fresh parsley leaves, coarsely chopped

Crusty bread, for serving

Heat oven to 400°F. Mix the lemon juice, 3 Tbsp. olive oil, and the melted butter in a wide shallow bowl. In another wide shallow bowl, mix the flour, coriander, paprika, cumin, salt, and pepper. 

Pat the fish fillet dry. Dip fish in the lemon juice mixture, turning to coat. Immediately transfer to the flour mixture and coat. Shake off any excess flour.

Heat the remaining 2 Tbsp. olive oil in a cast iron skillet over medium-high heat until the oil shimmers. Add the fish and sear until golden brown on each side, about 4 minutes total. Remove the pan from the heat. Sprinkle the minced garlic over the fish and drizzle the remaining lemon mixture into the skillet.

Combine the garbanzos, roasted red pepper, and olives and pour around the fish. Transfer to the oven and roast until the fish is completely cooked through and the beans are heated, about 8 minutes. Remove from the oven, sprinkle with the parsley, and serve with crusty bread.