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Dinner recipe · from the recipe book

Smoky Paprika Cod with Zucchini and Chickpeas

Flaky cod with a smoky paprika crust roasts on one pan with sweet onions, tender zucchini and crisp-edged chickpeas, finished with a bright lemon-herb yogurt.

Smoky Paprika Cod with Zucchini and Chickpeas

Ingredients

  • 1½ lb680 gCod filletcut into 4 fillets, patted dry
  • 2½ medium450 gZucchinicut into half-moons
  • 2 medium220 gYellow onioncut into wedges
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1⅓ cups200 gCherry tomatoes
  • 2½ tbsp36 gOlive oil
  • 1 tbsp8 gPaprika (sweet or smoked)smoked
  • 3 cloves9 gGarlicminced
  • 1 tsp2 gGround cumin
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. In a small bowl, stir together the smoked paprika, cumin, salt and black pepper to make the spice mix.
  3. On the sheet pan, toss the zucchini, onion and chickpeas with two-thirds of the olive oil and half of the spice mix, then spread in one layer.
  4. Roast the vegetables for 15 minutes.
  5. Meanwhile, stir the garlic into the remaining one-third of the olive oil, then rub it over the cod and sprinkle the cod with the remaining half of the spice mix.
  6. Stir the vegetables, push them aside to make room, add the cod fillets and scatter the cherry tomatoes around them.
  7. Roast 10 to 12 minutes, until the cod flakes easily and reaches 145°F (63°C) in the thickest part.
  8. While the cod roasts, stir the Greek yogurt with the lemon juice and half of the parsley to make the sauce.
  9. Sprinkle the remaining half of the parsley over the pan and serve the cod and vegetables with the lemon yogurt sauce.

Contains: Milk, Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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