Roasted Cod on a Bed of Spinach, Chickpeas, and Tomatoes

8 tbsp olive oil, plus extra for the baking dish
2 lemons to yield 2 1/2 tbsp lemon juice and 2 tsp grated zest
Kosher salt and freshly ground black pepper
12 oz pre-washed baby spinach
4 tsp minced garlic
1 pint cherry tomatoes, halved or 8 to 10 oz plum tomatoes, sliced crosswise
1 cup chickpeas (1/2 of a 15.5 oz can), rinsed and drained well
1/2 cup pitted Kalamata olives, coarsely chopped
4 fish fillets (cod, halibut, or other mild firm white fish), about 1-inch thick and 6 to 7 oz each

1/4 cup panko crumbs, optional
1/2 cup crumbled feta, or goat cheese, optional

1.Arrange a rack at center position and preheat oven to 375 degrees F. Line a large, rimmed baking sheet with foil, and oil the foil.

2.Whisk together 5 tablespoons of the olive oil, lemon juice and zest, 1 1/2 tsp salt, and 1/4 tsp pepper in a small nonreactive bowl.

3.Toss spinach in a large bowl with 3 remaining tablespoons olive oil, and season with salt and pepper. Spread on the baking sheet. Sprinkle garlic over the spinach, and top with tomatoes. Sprinkle with chickpeas and olives. Drizzle half the lemon/olive oil mixture over the vegetables.

4.Arrange fish on top of vegetables and drizzle with remaining lemon/olive oil mixture. If desired, sprinkle some panko crumbs over each fish fillet.

5.Roast until fish is opaque and flakes easily, and spinach has wilted, 20 to 25 minutes, depending on the thickness of the fish. Mound vegetable mixture in shallow bowls, and top each serving with a fish fillet. If desired, sprinkle with some feta. Serves 4.

Adapted from Sunday Casseroles (Chronicle 2011) by Betty Rosbottom