Name: Mediterranean Baked Cod with Crispy Potato Wafers & Herby Chickpea Purée
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 4 large cod fillets (total ~800g); 6 medium Yukon Gold potatoes; 2 tbsp extra virgin olive oil, divided; 1 tbsp capers, drained and chopped; 1 lemon, zested and juiced; 1/2 cup fresh parsley, finely chopped; 1/4 cup fresh dill, chopped; 1 1/2 cups canned chickpeas, drained and rinsed; 1 garlic clove, minced; 1/4 cup cold water (plus more if needed); 1 tsp smoked paprika; 1 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper, divided; 1/2 tsp ground cumin

Mediterranean Baked Cod with Crispy Potato Wafers & Herby Chickpea Purée

SweetBanana2000

This Mediterranean-inspired dish is a celebration of Ontario’s summer bounty and the vibrant flavors of the sea. Cod fillets are roasted to flaky perfection and finished with a lemon-herb-caper gremolata for brightness. The potatoes are sliced wafer-thin and roasted until irresistibly crisp, adding a delightful crunch. A silky purée of chickpeas, lemon, and herbs brings earthy depth, making this plate hearty enough to satisfy high protein needs while keeping things fresh and light. Each bite offers contrasts of texture and bursts of Mediterranean sunshine, perfect for a clear, warm evening.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Peel and thinly slice potatoes (use a mandoline for even slices). Arrange in a single layer on prepared sheet. Drizzle with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Toss to coat and bake for 20-25 minutes, flipping once, until golden and crispy.
While potatoes bake, pat cod fillets dry with paper towels. Place on a second lined baking sheet. Drizzle with 1/2 tbsp olive oil, season with remaining salt, pepper, and smoked paprika. Sprinkle half the lemon zest over fillets.
Bake cod in oven (add to potatoes for last 10-12 minutes of their cooking time) until opaque and flakes easily, 10-12 minutes depending on thickness.
Meanwhile, blend chickpeas, remaining olive oil, garlic, cumin, and remaining lemon zest in a food processor. Add lemon juice and water, puréeing until smooth. If too thick, add more water by the tablespoon. Taste and adjust seasoning.
In a small bowl, mix parsley, dill, and chopped capers. Sprinkle over baked cod.
To serve, spread a generous spoonful of herby chickpea purée onto each plate. Top with a cod fillet, scatter crispy potato wafers around, and garnish with extra herbs and a drizzle of olive oil. Serve with lemon wedges.