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Olive Oil–Poached Cod

Olive Oil–Poached Cod with Greek Salad, Chickpeas, and Ciabatta Croutons

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This week, Chef Liz uses a Mediterranean-inspired technique for cooking tender cod fillets. The delicate fish is poached in lemon- and garlic-infused olive oil for super moist, fragrant, flavorful results. It's served with a fresh, crunchy salad of cucumber, tomatoes, Kalamata olives, ciabatta croutons, and chickpeas in a tangy lemon and oregano dressing.

    Serving size
    Prep & cook time
    Cooking Skill
    • Calories 760
    • Protein 37g
    • Total Carb 60g
    • Total Fat 43g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • ciabatta bun
      • 1
      • ciabatta bun
    • chickpeas
      • 1 can
      • chickpeas
    • lemon
      • 1
      • lemon
    • garlic
      • 2 cloves
      • garlic
    • cod
      • 10 ounces
      • cod
    • Persian cucumbers
      • 2
      • Persian cucumbers
    • parsley
      • 1/8 ounce
      • parsley
    • grape tomatoes
      • 1/4 pint
      • grape tomatoes
    • Kalamata olives
      • 3 tablespoons
      • Kalamata olives
    • dried oregano
      • 1/2 teaspoon
      • dried oregano
    • 8" aluminum tin
      • 1
      • 8" aluminum tin

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • baking sheets

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 350°F. Rinse all produce. Tear ciabatta bun into 1-inch pieces. Drain and rinse chickpeas and pat dry with paper towel. Using a vegetable peeler, carefully remove a 2 inch–long strip of peel from lemon, then halve lemon. Thinly slice garlic.

    2. Poach cod in olive oil

      Poach cod in olive oil

      Reshape aluminum tin, if bent, then place on a baking sheet. Add lemon peel and garlic, then pour in enough olive oil to reach about ¼ inch up sides of tin. Pat cod dry with paper towel, season all over with ½ teaspoon salt and pepper, and add to prepared tin. Spoon olive oil over fish to coat. Roast until cod is opaque and cooked through, 18-22 minutes.

    3. Bake croutons and chickpeas

      Bake croutons and chickpeas

      While cod roasts, on a separate baking sheet, toss ciabatta and chickpeas with 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and bake (with cod) until croutons are toasted and golden and chickpeas are warmed through, 12-14 minutes.

    4. Prepare remaining ingredients

      Prepare remaining ingredients

      While croutons and chickpeas bake, cut cucumbers into ¼-inch dice. Pick parsley leaves and finely chop stems, keeping separate. Halve grape tomatoes. Halve Kalamata olives.

    5. Make oregano dressing

      Make oregano dressing

      In a large bowl (big enough for the salad), whisk together dried oregano, juice of ½ lemon, parsley stems, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Once cod is poached, using a slotted spoon, carefully transfer sliced garlic to bowl with dressing and stir to combine. Save remaining lemon to brighten a glass of water.

    6. Plate olive oil–poached cod

      Plate olive oil–poached cod

      To bowl with dressing, add ciabatta croutons, chickpeas, cucumbers, tomatoes, olives, and half of parsley leaves. Toss to combine, then divide Greek salad between serving plates. Using a slotted spoon, transfer olive oil–poached cod to plates with salad. Garnish with remaining parsley leaves. Dig in!

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