A quick and easy one-pot meal for any busy weeknight!
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My Mediterranean fish and chickpea skillet is a delicious one-pot meal ready in just thirty minutes. It’s healthy, bursting with flavor, and perfect for feeding the family on a busy weeknight.
This dish is my quick twist on Psari Plaki, a famous traditional Greek dish with onions and peppers cooked in the oven. I took that recipe and made this quick version for the weeknight in the skillet.
Why you have to try this!
Tender, flaky cod
Salty Kalamata olives
Fresh and bright lemon
Light and flavorful fish with veggies in one pot in just thirty minutes!
What will I need?
Cod fish -I cut the fish into pieces and season them with salt and pepper.
Olive oil -you don’t need a full-flavor olive oil to cook this dish, so you can use light olive oil.
Salt -brings out the sweetness in the tomatoes and helps bring out all the flavors of the dish.
Freshly cracked black pepper -I love the peppery, warm heat this adds.
Onion -I like to use red onion but use what you have. Cut the onion in half and thinly slice it.
Garlic cloves -adds a soft, savory, nutty flavor. Grate or mince it.
Grape tomatoes -I put them in whole because they look pretty and burst open, releasing the juices. If you don’t have these, you can use a whole tomato cut into medium-sized chunks or a can of diced tomatoes.
Capers -we love these, but you can leave them out if you don’t care for them.
Dried oregano -a good and
Kalamata olives -I don’t measure these, so add as many as you’d like. They are so good, and add a salty, briny bite to balance out the sweet tomatoes.
Chickpeas -one can of drained and rinsed chickpeas.
Finely chopped parsley -adds a fresh herb flavor and color for serving.
Lemon wedges -fill a bowl with these for anyone who would like to squeeze a fresh hint of lemony flavor onto their fish.
Can I use a different fish?
Yes! I used cod here because it’s mild and flaky, and the whole family enjoys it. However, you can use your favorite fish. Salmon would even be delicious.
What can I substitute for chickpeas?
If you don’t care for or don’t have chickpeas in your pantry, you can use your favorite beans. A white bean like cannellini or navy would be perfect.
How to make Mediterranean Fish and Chickpea Skillet in Thirty Minutes!
Start by cooking the veggies…
Place the onion and olive oil in a skillet and cook over medium heat until soft. Add garlic and warm through until fragrant. Then, add the chickpeas and warm through. Add the tomatoes, capers, olives, salt, pepper, and oregano, and cook for a few minutes until the tomatoes soften.
Finish with cooking the fish…
Season the fish with salt and pepper on both sides and place it in the skillet. Cover the skillet with the lid and cook over low heat for 12-15 minutes. If the fish releases a lot of liquid, increase the heat to high for the final 3 minutes.
How do I serve this one-pot meal?
I serve this in the same pot I make it in because part of keeping things simple on busy weeknights is having fewer dishes to clean. I finely chop some parsley to sprinkle over the whole dish and serve with lemon wedges and toasted bread. It would also be good with some couscous, Mediterranean rice pilaf, or Greek lemony roasted potatoes. Kali Orexi!
Do you have more 30-minute meals?
So many people ask for quick meal ideas because your lives are busy, and I’m no different. So, I have an entire section on my recipe index for 30-minute meals. You’ll find things like my Mediterranean Chicken and Olive Skillet, Easy Vegetable Fried Rice, and Creamy Tuscan Chicken.
I even have a post about three quick and easy Mediterranean Dinners and a post about three delicious gyro recipes for breakfast. So, select the 30-minute meal section on my recipe index and find a ton of wonderful, quick, and easy weeknight recipes to make for the family!
- 1 pound (500g) cod fish
- 1/4 cup olive oil
- salt, to taste
- freshly cracked black pepper to taste
- 1 onion, halved and thinly sliced
- 4-5 garlic cloves, grated
- a handful of grape tomatoes
- 2 teaspoons capers
- 1 heaping teaspoon dried oregano
- 10-12 Kalamata olives
- 1 (15 oz can) chickpeas
- 2 tablespoons finely chopped parsley
- lemon wedges for serving
Add the onion and olive oil to a skillet and cook over medium heat until soft.
Add garlic and warm through until fragrant.
Add the chickpeas and warm through.
Add the tomatoes, capers, olives, salt, pepper, and oregano. Cook for a few minutes until the tomatoes soften.
Season the fish on both sides with salt and pepper and place it in the skillet.
Cover the skillet with the lid and cook over low heat for 12-15 minutes.
If the fish releases a lot of liquid, increase the heat to high for the final 3 minutes.
Garnish with parsley and serve with lemon wedges and toasted bread. Kali Orexi!
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Olive Oil- Greek Extra Virgin Olive Oil (500ml/15.9 oz)
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