ROASTED COD WITH SAUTEED CHICKPEAS, SPINACH & BACON

ROASTED COD WITH SAUTEED CHICKPEAS, SPINACH & BACON image

Yield 6 servings

Number Of Ingredients 15

Cod:
4 T Olive Oil plus extra for oiling roasting pan
1 1/2- 1 3/4 Lb. Cod Fillets, 1/2" thick
2 T Fresh Lemon Juice
Kosher Salt and freshly ground black pepper
2 T Chopped Flat Leaf Parsley
Julienned Lemon Peel for garnish, optional
Chickpeas, Spinach & Bacon:
6 Bacon Slices (~5oz.) cut into 1/2" pcs.
Olive Oil
2(15 oz.) Cans Chickpeas, rinsed and drained well
8 C Baby Spinach
2 T Fresh Lemon Juice
Sea Salt, pref. fleur de sel
Freshly Ground Black Pepper

Steps:

Arrange a rack at center position and preheat oven to 450. Oil a baking dish that will hold the fillets comfortably in a single layer; add fillets. Drizzle cod with 4T olive oil and 2T lemon juice. Salt and pepper generously. Roast until flesh is opaque and flakes easily when pierced with a sharp knife, 9-12 minutes. (Be alert as to thickness of fillets as cooking time will vary.) While cod is roasting, prepare sauteed vegetables. Fry bacon in a large, heavy skillet over medium heat until golden and crisp, about 3 minutes. Remove with a slotted spoon to drain on paper towels. Discard drippings in pan. Add 2T olive oil to pan and heat over medium heat until hot. Add the chickpeas and cook, stirring until heated through, 2 minutes. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove skillet from heat and stir in the bacon and 2T lemon juice. Season with salt and pepper. To serve, sprinkle cod fillets with parsley, and if desired, garnish with lemon peel. Serve with the sauteed vegetables.