Baked Cod with Tomatoes & Chickpeas | Recipe Cart | Recipe Cart

Ingredients

• 3 tablespoons extra virgin olive oil
• ½ cup thinly sliced shallots, from 2 shallots
• 3 cloves garlic, finely chopped
• 1 pint cherry or grape tomatoes, halved (I use multi-colored)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¾ teaspoon sugar
• 1 (15-oz) can chickpeas, drained and rinsed
• 1½ tablespoons capers, drained
• 1 tablespoon sherry vinegar (red wine vinegar can be substituted)
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1½ pounds cod, cut into serving pieces
• ¾ teaspoon salt
• ¾ teaspoon paprika