Spanish-Style Cod with Chickpeas
over Zucchini and Arugula
Have you ever been awakened by the smell of paprika-infused cod while taking a siesta on a beach in Spain? Us neither! But it sounds delightful. Our guest chef André from HelloFresh UK had that very experience when he was on vacation. He’s recaptured that bit of magic by the Spanish seashore in a recipe that features a dusting of smoked paprika, a flaky cod fillet, and a warm, cumin-y jumble of zucchini and chickpeas.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Onion
1
Zucchini
2
Garlic
1
Lemon
2
Arugula
¼
Parsley
1
Chickpeas
12
Cod Fillets
(Contains Fish)
1
Smoked Paprika
1
Veggie Stock Concentrate
Not included in your delivery
2
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve and peel onion, then slice into thin half-moons. Cut zucchini into ½-inch pieces. Mince or grate garlic. Zest lemonuntil you have 1 tsp zest, then cut into halves. Roughly chop half the arugula. Finely chop parsley. Drain and rinse chickpeas.
Pat cod dry with a paper towel. In a small bowl, combine half the smoked paprika, half the lemon zest, half the garlic, a pinch of salt and a drizzle of olive oil. Brush mixture onto cod, rubbing all over to coat evenly. Place fillets on a foil-lined baking sheet.
Heat a drizzle of olive oil in medium pot over medium-high heat. Add zucchini and onion and cook, tossing, until softened, 5-6 minutes. Stir in remaining garlic and smoked paprika. Cook until fragrant, about 1 minute. Add stock concentrate and ¼ cup water. Lower heat to medium, cover, and let simmer 3 minutes.
Broil or bake cod in oven until cooked through, opaque, and flaky, 8-10 minutes.
Meanwhile, stir chickpeas into pot with zucchini. Cook until zucchini is tender, 3-4 mins. Remove from heat and stir in chopped arugula and a squeeze of lemon, allowing leaves to wilt. Season with salt and pepper. In a medium bowl, toss remaining arugula with a squeeze of lemon and a drizzle of olive oil.
Toss together parsley and remaining lemon zest on cutting board. Divide zucchini and chickpea mixture between bowls. Top with dressed arugula. Place a cod fillet on top of each. Drizzle with lemon juice and garnish with parsley and zest mixture.
