Alaska 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)
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
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.