May 2, 2014 – Roasted cod with pureed chickpeas and parsley sauce

I saw this recipe in Food and Wine magazine in the Tuscan dishes to cook. I’d already tried the chicken cacciatore from the same issue. So when John walked in the back door with a handful of parsley he had picked, I figured we would give it a try.

Sea bass is actually the called for fish but since they didn’t have any at the store, we decided on cod. The fish is marinated for 30 minutes and then rolled up and roasted at 400F for about 11 minutes. John used a skewer in the fish to keep it from unraveling. It was cooked perfectly. The pureed chickpeas and the parsley sauce were both a combination of water, oil, lemon rind, and lemon juice with some chopped up rosemary and garlic in the chickpeas as well. The recipe needed a goodly amount of salt and some cayenne pepper to make it tastier. I served the fish with an arugula salad.

I’d make this again.

Roasted cod, chickpea puree and parsley sauce served with an arugula salad

Roasted cod, chickpea puree and parsley sauce served with an arugula salad

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