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Cod with Chickpeas, Leeks, Baby Kale and Seared Cherry Tomatoes

 
One serving costs about $4.49 One serving costs about $4.49

$4.49 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 healthy,pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:89%

Spoonacular Score: 89%

 

Cod with Chickpeas, Leeks, Baby Kale and Seared Cherry Tomatoes takes roughly 45 minutes from beginning to end. One serving contains 452 calories, 41g of protein, and 14g of fat. For $4.49 per serving, you get a main course that serves 4. 1 person were impressed by this recipe. It is brought to you by Foodista. A mixture of leeks, salt & pepper, chicken broth, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 88%, this dish is spectacular. If you like this recipe, take a look at these similar recipes: Baby Kale Salad with Burratan and Roasted Cherry Tomatoes, Cod With Leeks And Tomatoes, and Cod With Leeks And Tomatoes.

Cod can be paired with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Skater Girl Limited Edition Pinot Noir. Reviewers quite like it with a 5 out of 5 star rating and a price of about 30 dollars per bottle.

Skater Girl Limited Edition Pinot Noir

Aromas of cherry pie, pomegranate, and lychee fruit are followed by vibrant flavors of strawberry jam with hints of whipped cream, clove and cinnamon spice. This is a pretty wine with bright acid and a food-friendly structure.

» Get this wine on Amazon.com

Ingredients

Servings:
15 oz
15 oz canned chickpeas
canned chickpeas
1 Tbsp
1 Tbsp canola oil
canola oil
1.05 pts
1.05 pts cherry tomatoes
cherry tomatoes
0.33 c
0.33 c canned chicken broth
canned chicken broth
1.5 lb
1.5 lb cod fillet
cod fillet
0.5 c
0.5 c flour
flour
1 clove
1 clove garlic
garlic
5 oz
5 oz baby kale
baby kale
2.5 c
2.5 c green white light leeks
green white light leeks
1 Tbs
1 Tbs lemon juice
lemon juice
some
some lemon wedges
lemon wedges
1 Tbs
1 Tbs olive oil
olive oil
some
some salt & pepper
salt & pepper
0.18 tsps
0.18 tsps sugar
sugar
1.01 Tbsps
1.01 Tbsps unsalted butter
unsalted butter
15 oz canned chickpeas
15 oz
canned chickpeas
1 Tbsp canola oil
1 Tbsp
canola oil
1.05 pts cherry tomatoes
1.05 pts
cherry tomatoes
0.33 c canned chicken broth
0.33 c
canned chicken broth
1.5 lb cod fillet
1.5 lb
cod fillet
0.5 c flour
0.5 c
flour
1 clove garlic
1 clove
garlic
5 oz baby kale
5 oz
baby kale
2.5 c green white light leeks
2.5 c
green white light leeks
1 Tbs lemon juice
1 Tbs
lemon juice
some lemon wedges
some
lemon wedges
1 Tbs olive oil
1 Tbs
olive oil
some salt & pepper
some
salt & pepper
0.18 tsps sugar
0.18 tsps
sugar
1.01 Tbsps unsalted butter
1.01 Tbsps
unsalted butter

Equipment

paper towels
paper towels
frying pan
frying pan
paper towels
paper towels
frying pan
frying pan


Instructions

  1. Prepare the chickpea saute: Heat 2 t. olive oil in a large nonstick skillet over med-high heat until very hot and the oil is just nearing the smoking point. Toss the tomatoes with 1/2 t. sugar and a sprinkle of salt & pepper. Add to the pan and saute until the tomatoes just begin to burst and become lightly blistered. 1-2 minutes. Transfer to a plate, set aside.
  2. Reduce heat to medium, add remaining 2 t. olive oil and 1/2 T. butter and the leeks. Saute the leeks until very soft, about 10 minutes, add garlic, saute about 1 minute. Add the chickpeas and chicken broth, reduce the heat to med-low, cover the pan and let the chickpeas warm through for a bout 5 minutes. Uncover, add the baby kale, cook and stir until just wilted, this takes only a couple minutes. Stir in remaining 1/2 T. butter and 2 t. lemon juice, adjust the seasoning. Gently fold in the cherry tomatoes. Cover pan and keep warm until serving time.
  3. Cook the fish: Meanwhile, pat the fish dry and season with salt & pepper. Dredge the fish in the flour and pat off the excess. Heat another pan over med-high heat. Add 1 1/2 t. canola oil and 1 1/2 t. butter. (Butter should foam up and start to brown and smell nutty.) Add half the fish and cook until browned and cooked through, 2-3 minutes per side. Remove first batch of fish to a clean plate, wipe out the skillet with paper towel. Return pan to the heat and repeat this step with the remaining butter, canola oil and fish. Serve with the chickpea saute and lemon wedges.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.49
Ingredient
15 ounces canned chickpeas
1 tablespoon canola oil
1 pint cherry tomatoes
⅓ cups canned chicken broth
1.5 pounds cod fillet
½ cups flour
1 clove garlic
5 ounces baby kale
2.5 cups green white light leeks
1 Tb lemon juice
some lemon wedges
1 Tb olive oil
1 tablespoon unsalted butter
Price
$0.87
$0.04
$4.22
$0.24
$10.57
$0.08
$0.07
$0.63
$0.84
$0.10
$0.02
$0.17
$0.12
$17.96

Nutritional Information

Quickview
452 Calories
40g Protein
14g Total Fat
41g Carbs
69% Health Score
Limit These
Calories
452k
23%

Fat
14g
22%

  Saturated Fat
3g
20%

Carbohydrates
41g
14%

  Sugar
6g
7%

Cholesterol
80mg
27%

Sodium
630mg
27%

Get Enough Of These
Protein
40g
81%

Vitamin K
172µg
165%

Vitamin A
5219IU
104%

Selenium
65µg
93%

Vitamin C
70mg
86%

Manganese
1mg
82%

Vitamin B6
1mg
61%

Phosphorus
527mg
53%

Potassium
1379mg
39%

Folate
141µg
35%

Fiber
8g
34%

Magnesium
125mg
31%

Vitamin B3
6mg
31%

Iron
5mg
29%

Vitamin B1
0.4mg
27%

Vitamin B12
1µg
26%

Vitamin E
3mg
25%

Vitamin B2
0.38mg
22%

Copper
0.42mg
21%

Calcium
206mg
21%

Zinc
2mg
13%

Vitamin D
1µg
11%

Vitamin B5
0.92mg
9%

covered percent of daily need

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