Mediterranean Baked Cod with Chickpea Salad

The colorful presentation of this one will elicit "Ooos and Ahhhs" from your friends and family:
(serves 4)

For the cod:
10 pitted Kalamata olives, minced
2 cloves of garlic, minced
3/4 cup packed fresh flat-leaf parsley, minced
1/2 t. lemon zest
2 T. freshly squeezed* lemon juice
1/8 t. kosher* salt
1/4 t. freshly* ground pepper
2 red bell peppers, trimmed and halved and seeded
1 t. EVOO, divided
2 cups baby spinach, stems removed*
4 5 oz. boneless, skinless cod fillets

For the salad:
2 t. EVOO
1/2 cup chopped red onion
1 clove garlic, minced
1 15 oz. can unsalted chickpeas, drained, rinsed, and patted dry
1/2 cup packed fresh flat-leaf parsley, minced, divided
1 T. dried oregano
1/4 cup fresh lemon juice
10 pitted Kalamata olives, chopped
1&1/2 cups grape tomatoes, chopped
1/4 cup crumbled feta cheese
1&1/2 t. lemon zest
1/4 t. freshly* ground pepper

To prepare the fish: Preheat oven to 350. Line a large baking sheet with foil. In a small bowl, combine 10 minced olives, 2 T. lemon juice, S&P. Set aside. On the baking sheet, arrange bell peppers skin side down. Brush tops of peppers with 1/4 t. oil, dividing evenly, then top each half with 1/2 cup spinach, parsley, and 1 cod fillet. To olive mixture, add remaining 3/4 t. oil and stir to combine; spread over cod, dividing evenly. Bake until cod flakes easily when tested with a fork, 20-25 mins. Meanwhile, to prepare the salad: In a med. skillet, heat 2 t. oil on med.-high. Add onions and 1 clove garlic and sauté for 1 min. Add chickpeas, 1/4 cup parsley, oregano, 1/4 cup lemon juice and 1 T. water and cook, stirring often, for 5 mins. Add 10 chopped olives and tomatoes and cook, stirring until liquid evaporates, about 8 mins. Stir in feta, remaining parsley, 1&1/2 t. lemon zest and pepper. Remove from heat. Carefully lift bell pepper halves and cod from baking sheet and divide among serving plates. Serve with Chickpea salad.

"True companions watch out for each other."

Have FUN today!!

Love,

MM