Paprika Cod with Chickpeas

by Frank

Smokey Paprika and tomato sauce

• 1 clove of Garlic
• 1 Red Chilli, finely sliced
• 300g Baby plum tomatoes
• 400g tin of Chickpeas
• 3 Tbsp of Olive oil
• 1 Tsp of Smoked Paprika
• 4 pieces of Cod Loin (about 125g each)
• Flat leaf Parsley to garnish

Method

1. Heat the oven to 190C Fan.
2. Put the chilli, garlic, tomatoes and chickpeas in a baking dish.
3. Add the olive oil and paprika.
4. Stir together and roast for 10 minutes.
5. Sit the cod on top, season and cook for another 10 minutes.
6. Check the cod is cooked through and flakes easily.
7. Scatter with the parsley and serve with lemon wedges and crusty bread.