This recipe for baked cod with tomatoes is a store-cupboard/freezer favourite of mine. While it looks superbly fresh and is, ...

Add the chickpeas and stock ... heat the remaining 2 tablespoons of olive oil until almost smoking. Season the cod filets with salt and pepper, add to the skillet and cook over high heat until ...

diced tomatoes (with the juices from the can), and oregano. Bring to a boil and then reduce to a simmer. Let simmer for 20 minutes. Add in the stems of swiss chard, chickpeas, and pasta.