Cod and Chickpea Salad

Instructions

1. Prepare the Cod

   2 min hands-on20 min waiting

   • Lightly coat the cod fillets with salt for even coverage.
   • Place the fillets in the refrigerator uncovered for at least 20 minutes or overnight for more flavor.

2. Pickle the Onion

   2 min hands-on20 min waiting

   • Finely dice half of the onion and transfer to a small bowl.
   • Squeeze lemon juice over the onion, add sugar and a pinch of salt.
   • Stir well and let sit for 20 minutes to develop flavor.

3. Poach the Cod

   4 min hands-on10 min waiting

   • Cut the remaining onion into wedges and halve the garlic cloves.
   • In a saucepan, combine onion, garlic, and fennel seeds. Place cod on top and cover with cold water.
   • Heat over medium until water simmers, then remove from heat. Cover and steep for 10 minutes.
   • Lift cod out and place on a plate to cool. Discard poaching liquid.

4. Prepare the Chickpeas

   3 min hands-on90 min waiting

   • Drain chickpeas and cook until tender. Use stovetop or pressure cooker.
   • Once cooked, drain and cool to room temperature.

5. Assemble the Salad

   5 min hands-on

   • Flake the cooled cod into a mixing bowl.
   • Add chickpeas, pickled onions with liquid, and chopped parsley.
   • Stir in mustard, lemon juice, and olive oil. Mix gently and season with salt and pepper.

6. Prepare the Bread

   3 min hands-on

   • Toast breadcrumbs until golden and fragrant. Drizzle with olive oil.

7. Plate and Garnish

   3 min hands-on

   • Spread breadcrumbs on a serving plate and top with salad.
   • Garnish with dill, parsley, black pepper, and optional lemon juice. Serve immediately.
   • Cooking tips:
   • To achieve the perfect texture, avoid overcooking the cod during poaching—it should remain tender and moist.
   • For enhanced flavor, use high-quality olive oil when mixing the salad and drizzling over the breadcrumbs.
   • If you prefer a softer texture for the chickpeas, soak them overnight before cooking.
   • Garnish generously with fresh herbs like parsley and dill to elevate the herby flavor profile.