NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.5 cup Chickpeas

1 tbsp Olive oil

2 cup Baby spinach

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

1 tbsp Lemon juice

1 tsp Tahini

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Rinse and drain the chickpeas, then pat them completely dry with a paper towel to ensure they get crunchy.

• 3

  Toss the chickpeas with 0.5 tbsp of olive oil, smoked paprika, and a pinch of the sea salt.

• 4

  Roast the chickpeas for 20 to 25 minutes until they are golden and crisp, shaking the pan halfway through.

• 5

  Season the cod fillets on both sides with the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 7

  Sear the cod for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 8

  In a large bowl, toss the baby spinach and halved cherry tomatoes with the lemon juice.

• 9

  Divide the salad onto plates, top with the warm roasted chickpeas, and place the cod fillets on top.

• 10

  Drizzle the tahini over the entire dish before serving for a creamy finish.