Cod with Chickpeas, Leeks, Baby Kale and Seared Cherry Tomatoes

Ingredients

• •15 oz chickpeas
• •1 tbsp canola oil
• •1 pint cherry tomatoes
• •⅓ cup chicken broth
• •1½ lb cod fillet
• •½ cup flour
• •1 clove garlic
• •5 oz baby kale
• •2½ cups leeks
• •1 tbsp lemon juice
• •1 lemon wedges
• •1 tbsp olive oil
• •salt & pepper
• •½ tsp sugar
• •1 tbsp butter

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Method

From foodista.com — read the original

1. 1Heat 2 teaspoons olive oil in a large nonstick skillet over med-high heat until very hot and the oil is just nearing the smoking point. Toss the tomatoes with 1/2 teaspoon sugar and a sprinkle of salt & pepper.
2. 2Add to the pan and saute until the tomatoes just begin to burst and become lightly blistered. 1-2 minutes.
3. 3Transfer to a plate, set aside. Reduce heat to medium, add remaining 2 teaspoons olive oil and 1/2 tablespoon butter and the leeks.
4. 4Saute the leeks until very soft, about 10 minutes, add garlic, saute about 1 minute.
5. 5Add the chickpeas and chicken broth, reduce the heat to med-low, cover the pan and let the chickpeas warm through for a bout 5 minutes.
6. 6Uncover, add the baby kale, cook and stir until just wilted, this takes only a couple minutes. Stir in remaining 1/2 tablespoon butter and 2 teaspoons lemon juice, adjust the seasoning.
7. 7Gently fold in the cherry tomatoes. Cover pan and keep warm until serving time. Cook the fish: Meanwhile, pat the fish dry and season with salt & pepper. Dredge the fish in the flour and pat off the excess.
8. 8Heat another pan over med-high heat.
9. 9Add 1 1/2 teaspoons canola oil and 1 1/2 teaspoons butter. (Butter should foam up and start to brown and smell nutty.)
10. 10Add half the fish and cook until browned and cooked through, 2-3 minutes per side.
11. 11Remove first batch of fish to a clean plate, wipe out the skillet with paper towel. Return pan to the heat and repeat this step with the remaining butter, canola oil and fish.
12. 12Serve with the chickpea saute and lemon wedges.