Baked Cod On a Bed of Spinach, Chickpeas, and Tomatoes

Lemon and Olive Oil Sauce
5 tbsp olive oil, plus more for the baking dish
2 1/2 tbsp lemon juice
2 tsp grated lemon zest
Kosher salt
Freshly ground black pepper

Fish and Vegetables
1 lb baby spinach
3 tbsp olive oil
Kosher salt
Freshly ground black pepper
4 tsp minced garlic
10 to 12 oz Campari or cherry tomatoes, sliced crosswise into 1/4-inch slices
1 cup canned chickpeas, rinsed and drained well
1/2 cup pitted Kalamata olives, coarsely chopped
4 fish fillets (halibut, cod, or other mild firm white fish), 1-inch thick and 5 to 6 oz each
1/2 cup crumbled feta
1/4 cup coarse toasted breadcrumbs, (see cooking tip)

1. Arrange a rack at center position and preheat oven to 375 degrees F. Oil a 9-by-13-inch or a shallow 3-quart baking dish.

2. For the sauce, whisk together the 5 tbsp olive oil, lemon juice and zest, 1 1/2 tsp salt, and 1/4 tsp pepper in a small nonreactive bowl. Set aside.

3. Place the spinach in a large bowl and toss with 3 tbsp olive oil. Season with salt and pepper and spread it on the bottom of the prepared baking dish. (Press spinach down with a spatula or your hands if it seems to be taking up too much space in the pan.) Sprinkle the garlic evenly over the spinach. Arrange the tomato slices over the spinach and sprinkle the chickpeas and olives over the mixture. Pour half the sauce over the vegetables.

4. Arrange the fish on top of the vegetables and drizzle remaining sauce over the fillets. Sprinkle the feta over the fish and vegetables, then sprinkle some toasted breadcrumbs on top of each fillet.

Bake until the fish is opaque and flakes easily and the spinach has wilted, 20 to 25 minutes, depending on the thickness of the fish.

Serves 4

Cooking tip: Use a 1- to 2-day-old good quality peasant or country bread (sourdough works particularly well) with crusts removed, and process in a food processor to make 1 cup coarse crumbs. Heat 1 tbsp olive oil in medium, heavy frying pan over medium heat. When hot, add the crumbs and cook, stirring constantly, until they are crisp and rich golden brown, for 3 to 4 minutes. Extra breadcrumbs can be stored in a plastic self-sealing bag and refrigerated for up to 1 week.

Adapted from Sunday Casseroles (Chronicle Books 2014) by Betty Rosbottom