Lemon Herb Cod Fillets with Chickpeas and Tomatoes

Mince the cilantro and parsley finely. Zest both lemons and juice one of them, keeping the second lemon sliced into rounds for finishing.

In a small bowl, combine the minced herbs, lemon zest, lemon juice, and 2 tablespoons of olive oil. Set aside.

Pat the cod fillets dry with paper towels. Rub each fillet with the minced garlic cloves, then drizzle with 3 tablespoons of olive oil and season generously with salt and black pepper on all sides.

Spoon the herb and lemon marinade over each fillet, reserving a small amount for finishing. Let the cod sit at room temperature for 10 minutes while you prepare the base.

Drain and rinse the chickpeas. Dice the tomatoes into rough chunks. Finely dice the yellow onion and mince the remaining 2 garlic cloves.

Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe skillet over medium heat. Add the diced onion and cook, stirring with a wooden spoon, until softened and translucent, about 5 minutes.

Add the minced garlic and cook for 1 minute until fragrant. Add the diced tomatoes and cook for 3 minutes, letting them break down slightly.

Add the chickpeas to the pot, season with salt and black pepper, and stir to combine. Cook for 2 minutes to let the flavors meld.

Nestle the marinated cod fillets on top of the chickpea and tomato mixture. Place lemon rounds around and between the fillets.

Transfer the pot to a preheated oven at 200°C (400°F) and bake for 12-15 minutes, until the cod flakes easily with a fork and has turned opaque throughout.

Remove from the oven and drizzle the reserved herb and lemon marinade over the top. Let the dish rest for 2 minutes before serving.

Ladle the cod fillets onto plates alongside the chickpea and tomato base. Spoon any juices from the pan over the top. Serve immediately with crusty bread or over a bed of white rice.