Cod With Artichokes And Chickpeas Recipe Fish Recipes

Ingredients

2 tbsp. unsalted butter

1/4 c. extra-virgin olive oil

1 small white onion

1 box frozen artichoke hearts

1/4 lb. shiitake mushrooms

2 carrots

2 clove garlic

1 can chickpeas

1 c. chicken stock or low-sodium broth

Salt and freshly ground pepper

2 tbsp. flat-leaf parsley

2 tbsp. chives

4 skinless cod fillets

Lemon wedges

Preparation

Step 1In a large, deep skillet, melt the butter in 2 tablespoons of the olive oil. Add the onion, artichoke hearts, shiitake caps, carrots and garlic and cook over moderately high heat, stirring occasionally, until lightly browned, 7 minutes. Add the chickpeas and stock, season with salt and pepper and bring to a boil. Simmer over low heat until the vegetables are tender and the liquid is nearly evaporated, 5 minutes. Stir in the parsley and chives and keep warm.Step 2In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil until almost smoking. Season the cod fillets with salt and pepper, add to the skillet and cook over high heat until well browned on the bottom, about 6 minutes. Carefully flip the fillets and cook until they’re white throughout, about 3 minutes longer.Step 3Spoon the vegetables into shallow bowls and top with the seared cod fillets. Serve with lemon wedges.