Bacon-Wrapped Cod over Chickpea Sauté
Active Time: 25 minutes
Total Time: 25 minutes • Serves: 4
4 cod loins (about 8 ounces each), thawed if necessary, cut crosswise in half
8 slices Schnucks fully cooked sliced bacon
2 medium lemons
2 tablespoons Schnucks unsalted butter
1 garlic clove, minced (about 1 teaspoon)
1/4 teaspoon Schnucks crushed red pepper flakes
1 can (15 ounces) garbanzo beans (chickpeas), drained and rinsed
1/2 teaspoon freshly ground black pepper
1/8 teaspoon Schnucks ground allspice
1 can (14.5 ounces) Schnucks diced tomatoes, undrained
2 teaspoons chopped fresh chives
1/2 teaspoon chopped fresh thyme leaves plus additional sprigs for garnish (optional)
1. Preheat oven to 375°F. Line rimmed baking pan with aluminum foil. Wrap each piece of fish with 1 piece bacon and place on prepared pan, tucking ends of bacon under fish to secure. Bake fish 8 to 10 minutes or until fish turns opaque throughout and internal temperature reaches 145°F.
2. Meanwhile, from 1 lemon, grate 1 teaspoon peel. Cut remaining lemon into wedges for serving. In nonstick 12-inch skillet, melt butter over medium heat. Add garlic and crushed red pepper; cook 2 minutes, stirring occasionally. Add garbanzo beans, black pepper, allspice and lemon peel; cook 2 minutes, stirring occasionally. With back of fork, slightly mash beans leaving some whole. Add tomatoes with their juice, chives and thyme; cook 2 minutes or until heated through, stirring occasionally. Makes about 2-1/2 cups.
3. Serve fish over Chickpea Sauté garnished with lemon wedges and thyme sprigs, if desired.
Each serving: about 390 calories, 10 g total fat (5 g saturated), 128 mg cholesterol, 1276 mg sodium, 29 g carbohydrate, 6 g fiber, 6 g sugars, 44 g protein