White Fish with Chickpea Ragu

Recipe Ingredients

1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
Kosher salt and pepper
1⁄2 tsp paprika (preferably smoked)
1 15-oz can chickpeas, rinsed
1 14.5-oz can diced tomatoes
1 1 1⁄4-lb piece cod or halibut fillet (1 in. thick), cut into 4 pieces
1⁄2 cup fresh flat-leaf parsley, chopped
Recipe Preparation

1. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and 1⁄4 tsp each salt and pepper and cook, stirring, until beginning to soften, 5 to 6 minutes. Stir in the paprika and cook for 1 minute.

2. Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, for 4 minutes.

3. Season the fish with 1⁄4 tsp each salt and pepper and nestle it among the chickpeas. Simmer, covered, until the fish is opaque throughout and the sauce has thickened, 8 to 10 minutes. Stir in the parsley before serving.