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
• •1 tbsp olive oil
• •salt & pepper
• •½ tsp sugar
• •2 tbsp butter

Method

Adapted from foodista.com

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.
2. 2Toss the tomatoes with ½ teaspoon sugar and a sprinkle of salt & pepper.
3. 3Add to the pan.
4. 4Saute until the tomatoes just begin to burst and become lightly blistered. 1-2 minutes.
5. 5Transfer to a plate.
6. 6Set aside.
7. 7Reduce heat to medium.
8. 8Add remaining 2 teaspoons olive oil and ½ tablespoon butter and the leeks.
9. 9Saute the leeks until very soft, about 10 minutes.
10. 10Add garlic.
11. 11Saute about 1 minute.
12. 12Add 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.
13. 13Uncover, add the baby kale, cook and stir until just wilted, this takes only a couple minutes.
14. 14Stir in remaining ½ tablespoon butter and 2 teaspoons lemon juice, adjust the seasoning.
15. 15Gently fold in the cherry tomatoes.
16. 16Cover pan and keep warm until serving time.
17. 17Cook the fish: Meanwhile, pat the fish dry and season with salt & pepper.
18. 18Dredge the fish in the flour and pat off the excess.
19. 19Heat another pan over med-high heat.
20. 20Add 1½ teaspoons canola oil and 1½ teaspoons butter. (Butter should foam up and start to brown and smell nutty.)
21. 21Add half the fish.
22. 22Cook until browned and cooked through, 2-3 minutes per side.
23. 23Remove first batch of fish to a clean plate, wipe out the skillet with paper towel.
24. 24Return pan to the heat and repeat this step with the remaining butter, canola oil and fish.
25. 25Serve with the chickpea saute and lemon wedges.