Recipe Remix: Foil-Baked Fish with Chickpeas, Feta, and Roasted Tomatoes

One night last week, I wasn't so jazzed about what I had planned for dinner that night.  Short on time, I decided to defrost some cod from the freezer, and I stood in front of the pantry looking for inspiration.  I spotted chickpeas and sun-dried tomatoes, and had a stoke of brilliance as I decided to make a Mediterranean version of this Foil-Baked Fish with Black Beans and Corn. 

I started by roasting some grape tomatoes and garlic in the oven.  I then mixed them with chickpeas, lemon juice, red onion, parsley, oregano, and feta.  The fish was slathered in a compound butter with sun-dried tomatoes, lemon zest, and garlic.  As the fish cooks, the butter melts into the fish and leaves it moist and flavorful.  The combination of roasted chickpeas, tomatoes, and feta is truly wonderful - it was definitely the highlight of the meal.

This meal is easy, super delicious, healthy, and ready in well under an hour.  Those are all things that I look for in a weeknight meal, how about you?

Foil-Baked Fish with Chickpeas, Feta, and Roasted Tomatoes
inspired by Foil-Baked Fish with Black Beans and Corn, from The Best Simple Recipes

• 2 cups halved grape tomatoes
•  2 garlic cloves, peeled
• olive oil
• salt & pepper
• 1/4 tsp sugar
• 4 skinless white fish fillets (6 to 8 oz each), 1-inch thick
• salt and pepper
• 4 Tbs unsalted butter, softened
• 2 sun-dried tomatoes, minced
• 1 tsp grated lemon zest
• 2 Tbs freshly squeezed lemon juice
• 1 (15-oz) can chickpeas, rinsed and drained
• 1/2 medium red onion, minced
• 1/2 cup crumbled feta
• 2 tsp minced fresh oregano (or 1/2 tsp dried)
• 1/4 cup chopped fresh parsley

Preheat the oven to 400 degrees and line a baking sheet with foil.  Toss the tomatoes and garlic cloves with 2 teaspoon of olive oil, 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the sugar.  Roast, stirring halfway through, about 15 minutes.

Meanwhile, pat the fish dry and season with salt and pepper.

In a small bowl, use a fork to mash together the butter, sundried tomatoes, one of the garlic cloves, lemon zest, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.  Spread  the mixture over the top of  the fish filets.

In a medium bowl, toss together the chickpeas, tomatoes, onion, feta, oregano, lemon juice, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and most of the parsley.

Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil.  Top with fish, and fold the foil over the fish, folding the edges to seal.

Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, 15 to 20 minutes.  Carefully open the packets and sprinkle with remaining parsley.  Serve.