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COD WITH HARISSA CHICKPEAS

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 2 tablespoons Pure Wesson® Canola Oil
  • 6 6 fillets = 1-1/2 pounds cod fillets, thawed if frozen, patted dry
  • 1/2 teaspoon salt
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped yellow bell pepper
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
  • 1 chickpeas can (15 oz each) garbanzo beans
  • 1/4 cup spicy harissa sauce
  • 2 tablespoons drained capers, rinsed
  • Lemon wedges, optional
DIRECTIONS

Heat oil in large nonstick skillet over medium-high heat. Sprinkle fish with salt; add to skillet and cook 2 to 3 minutes on each side or until lightly browned. Remove from skillet; keep warm.

Add onion and bell pepper to skillet; cook and stir 3 minutes or until tender. Add undrained tomatoes, chickpeas, harissa sauce and capers; stir to combine. Bring to a boil; reduce heat to medium-low.

Return fish to skillet; cover and cook 5 to 7 minutes or until fish flakes easily with fork (145°F). Serve fish with chickpea mixture and lemon wedges, if desired.