Eating fish doesn’t have to be boring! Spice up dinner with this Alaska cod with Moroccan stewed tomatoes and chickpeas for a simple, delicious and healthy weeknight meal. (gluten-free, nut-free, dairy-free)
This post is sponsored by the Alaska Seafood Marketing Institute. As always, all opinions are my own. Thank you for supporting the brands that keep Lively Table running!
The new year is when lots of us change up our eating habits. January is a time to start fresh and create healthy habits, which is why I like to encourage people to get in the kitchen as much as possible!
Whether you’re trying to eat healthy after a season filled with indulgent foods and drinks (which are perfectly fine and part of the joy of the holiday season!), working on saving money, or you just want to learn a new skill, cooking more is a great way to start the new year.
Another great habit to make in the new year? Eating more seafood! Despite all of the nutrients in seafood (lean protein, omega-3s, vitamins, and minerals), 80 to 90% of Americans fall short on the recommended two servings of fish per week.
If you’re wary of cooking fish at home, I recommend starting with a mild white fish like Alaska cod. Its firm texture and slightly sweet flavor work well with lots of different cooking methods and recipes. Which brings me to my last point – flavor your fish!
Lemon with fish is always a pretty safe bet, but if you stick with the same seasoning and preparation each time you make it, getting your two servings of fish every week is going to get pretty boring! That’s why it’s important to get a little more adventurous with your seafood.
I have spiced up this Alaska cod with an easy three-ingredient Moroccan seasoning and paired it with a flavorful blend of stewed tomatoes, chickpeas, bell pepper, and onion. It’s a healthy and delicious way to enjoy seafood, and it’s easy enough to prepare for a quick weeknight dinner!
When you’re shopping for ingredients for this Alaska cod with Moroccan stewed tomatoes and chickpeas, be sure to #AskForAlaska at the seafood counter or in the frozen seafood aisle to ensure wild-caught, sustainable seafood every time!
If you made this recipe, please leave a star rating in the comments!
PrintAlaska Cod with Moroccan Stewed Tomatoes and Chickpeas
Eating fish doesn’t have to be boring! Spice up dinner with this Alaska cod with Moroccan stewed tomatoes and chickpeas for a simple, delicious and healthy weeknight meal. (gluten-free, nut-free, dairy-free)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: stovetop
- Cuisine: Morrocan
Ingredients
- 3 tsp olive oil, divided
- 1 lb Alaska cod (4 filets)
- Juice of 1 lemon
- 3 tsp Moroccan seasoning, divided
- 1 red bell pepper, cubed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (14 oz) low sodium diced tomatoes, including juices
- 1 can (14 oz) low sodium chickpeas, drained
- 1/2 cup low sodium vegetable broth
Instructions
- Heat 2 tsp of the oil in a large non-stick skillet over medium heat.
- Pat Alaska cod filets dry with a paper towel, then squeeze lemon over them. Season on both sides with 2 tsp of the Moroccan seasoning. Place filets in the skillet and cook until bottom sides are golden, about 5 minutes, flip fish and cook about 5 more minutes. Remove fish to a plate.
- Add remaining olive oil to the pan. Add bell pepper, onion and garlic and cook, stirring, until softened, about 2 minutes. Stir in tomatoes, chickpeas, broth and remaining Moroccan seasoning.
- Add fish back to the pan and simmer, covered, until fish is cooked through and sauce is heated, about 10 minutes. Remove the lid if you’d like the sauce to thicken a bit.
- Divide chickpea mixture into 4 bowls. Top each bowl with an Alaska cod filet.
Keywords: Moroccan stew, chickpea stew
Ooohh this looks so hearty and delicious!
Thanks Julie!
I love Moroccan flavors 🙂 This sounds right up my ally!