The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spanish Cod with Roasted Peppers & Chickpeas
Fresh yet filling, this easy dish is perfect for busy weeknights. You’ll bake sustainably-sourced cod, with fresh lemon zest and juice. Serve over a warming Spanish-style chickpea stew, flavoured with sundried tomato paste, smoked paprika and romano peppers. Spinach for extra veggie goodness.
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 onion
- 2 romano pepper
- 40g baby spinach
- 1 unwaxed lemon (use half)
- 1 handful of fresh flat-leaf parsley
- 2 cod fillets (skin off) (Fish)
- 230g chickpeas (Chickpeas, water, salt)
- 2 garlic clove
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tsp smoked paprika
Nutritional Information
Calories: 530
Protein: 47g
Carbs: 19g
Fat: 22g
Ingredients
- 2 garlic clove
- 1 unwaxed lemon (use a quarter)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 1 tsp smoked paprika (use half)
- 1 cod fillet (skin off) (Fish)
- 2 romano pepper
- 1 handful of fresh flat-leaf parsley (use half)
- 40g baby spinach (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 492
Protein: 48g
Carbs: 19g
Fat: 17g
Spanish Cod with Roasted Peppers & Chickpeas
Fresh yet filling, this easy dish is perfect for busy weeknights. You’ll bake sustainably-sourced cod, with fresh lemon zest and juice. Serve over a warming Spanish-style chickpea stew, flavoured with sundried tomato paste, smoked paprika and romano peppers. Spinach for extra veggie goodness.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 6. Zest half the lemon. Place the cod on a piece of foil/parchment paper (large enough to make a parcel). Coat the fish with the zest, juice from half the lemon, 1 tbsp oil and a pinch of sea salt. Loosely fold the parcel and place on a baking tray. Bake for 10-14 mins, or until cooked through.
- Drain and rinse the chickpeas. Finely chop or crush the garlic. Roughly chop the parsley. Thinly slice the peppers. Heat a large saucepan with 1 tbsp oil on medium-high heat. Add the garlic and peppers and cook for 3-4 mins, until softening.
- Add the chickpeas, paprika, sundried tomato paste and 200ml water (100ml for 1 person) to the pan. Cook for 3-4 mins, until reduced by half, then add the spinach and half the parsley. Cook for 1 minute, until wilted. Season with sea salt and black pepper to taste.
- Serve the chickpeas and peppers topped with the cod and its cooking juices. Sprinkle over the remaining parsley.
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