Name: Mediterranean Lemon Herb Fish with Chickpea Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (5 oz) white fish fillets (cod, halibut, or snapper); 2 tbsp olive oil, divided; 1 lemon, zested and juiced; 2 garlic cloves, minced; 1 tsp dried oregano; 1/2 tsp dried thyme; 1/2 tsp salt, plus more to taste; 1/4 tsp black pepper; 1 (15 oz) can chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1/2 English cucumber, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh parsley, chopped

Mediterranean Lemon Herb Fish with Chickpea Salad

BakedCherry1589

This Mediterranean Lemon Herb Fish with Chickpea Salad is a vibrant, satisfying dinner that’s packed with fresh, zesty flavors and wholesome ingredients. The lemon-herb marinade infuses the fish with bright citrus and aromatic herbs, while the chickpea salad brings a crunchy, protein-boosted base with juicy tomatoes, crisp cucumber, and fresh parsley. This dish is a beautiful marriage of complementary flavors, drawing inspiration from classic Mediterranean pairings for a meal that’s light yet deeply satisfying. It’s quick enough for a weeknight and impressive enough for guests, making it a go-to recipe for any occasion.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Pat fish fillets dry and place on the baking sheet. In a small bowl, mix 1 tbsp olive oil, lemon zest, half the lemon juice, minced garlic, oregano, thyme, salt, and pepper. Brush mixture over the fillets.
Bake fish for 14-16 minutes, until just cooked through and flakes easily with a fork.
Meanwhile, in a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with remaining 1 tbsp olive oil and the rest of the lemon juice. Toss to coat and season with extra salt and pepper to taste.
Divide chickpea salad among four plates. Top each with a baked fish fillet. Serve immediately, garnishing with extra parsley and lemon wedges if desired.