2 tbsp Pure Wesson® Canola Oil
6 6 cod fillets, patted dry
½ tsp salt
½ cup chopped yellow onion
½ cup chopped yellow bell pepper
14.50 oz Hunt’s® Diced Tomatoes-No Salt Added, undrained
15 oz garbanzo beans (chickpeas), drained, rinsed
¼ cup spicy harissa sauce or sweet chili sauce
2 tbsp drained capers, rinsed
Lemon wedges (optional)
1
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.
2
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.
3
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.
Make it a meal: Serve with whole wheat couscous and a green salad
Ingredients
2 tbsp Pure Wesson® Canola Oil
6 6 cod fillets, patted dry
½ tsp salt
½ cup chopped yellow onion
½ cup chopped yellow bell pepper
14.50 oz Hunt’s® Diced Tomatoes-No Salt Added, undrained
15 oz garbanzo beans (chickpeas), drained, rinsed
¼ cup spicy harissa sauce or sweet chili sauce
2 tbsp drained capers, rinsed
Lemon wedges (optional)