Spanish-Style Cod & Chickpeas

with Yellow Tomatoes & Pickled Pepper Aioli

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    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
07 Smart Points

To top a hearty mix of chickpeas, zucchini, and sweet peppers (simmered with gorgeous yellow tomatoes), we’re searing flaky cod fillets in a blend of traditional Spanish spices like paprika, coriander, and more for bold, smoky flavor. For cooling contrast, we’re topping the fish with a creamy, aromatic aioli, which simply combines mayo and garlic—plus pickled piquante peppers for a touch of sweetness.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Spanish-Style Cod & Chickpeas with Yellow Tomatoes & Pickled Pepper Aioli
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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Roughy chop the piquante peppers. Medium dice the zucchini. Drain and rinse the chickpeas. Combine in a bowl. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Place in a bowl; add the chopped garlic. Place the tomatoes in a bowl; gently break apart with your hands. Season with salt and pepper. 

Cook the fish:
2 Cook the fish:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm. 

Make the aioli:
3 Make the aioli:

While the fish cooks, in a bowl, combine the mayonnaise, chopped piquante peppers, and as much of the garlic paste as you’d like. Season with salt and pepper. 

Cook the vegetables & serve your dish:
4 Cook the vegetables & serve your dish:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared zucchini and chickpeas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the prepared garlic and sweet peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the seasoned tomatoes (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked vegetables topped with the cooked fish and aioli. Garnish with the almonds. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Roughy chop the piquante peppers. Medium dice the zucchini. Drain and rinse the chickpeas. Combine in a bowl. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Place in a bowl; add the chopped garlic. Place the tomatoes in a bowl; gently break apart with your hands. Season with salt and pepper. 

2 Cook the fish:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm. 

Cook the fish:
Make the aioli:
3 Make the aioli:

While the fish cooks, in a bowl, combine the mayonnaise, chopped piquante peppers, and as much of the garlic paste as you’d like. Season with salt and pepper. 

4 Cook the vegetables & serve your dish:

In the pan of reserved fond, heat 1 teaspoon of olive oil on medium-high until hot. Add the prepared zucchini and chickpeas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the prepared garlic and sweet peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the seasoned tomatoes (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked vegetables topped with the cooked fish and aioli. Garnish with the almonds. Enjoy! 

Cook the vegetables & serve your dish: