Baked salt cod with chickpeas and rosemary

Ingredients

For 1 serving

• Salt cod75 g
• Cooked chickpeas160 g
• Cherry tomatoes120 g
• Rosemary2 g
• Garlic1 clove
• Extra virgin olive oil12 g
• Chili pepperto taste
• Black pepperto taste

Contains: fish,

Method

1. Preheat a conventional oven to 190 °C. Use salt cod that has already been soaked and desalted: rinse it, pat dry, remove the bones and cut it into pieces.
2. Rinse and drain the chickpeas; wash and halve the cherry tomatoes; peel and slice the garlic.
3. In a baking dish mix the chickpeas, tomatoes, garlic and rosemary with half the oil.
4. Lay the cod on top skin side up, drizzle with the remaining oil and finish with pepper and chilli; no salt is needed as the cod is already salty.
5. Bake for 20 minutes, until the cod breaks into flakes and the tomatoes have softened. Serve with the cooking juices.