Cod with Chickpeas, Leeks, Baby Kale and Seared Cherry Tomatoes Recipe

Transfer the seared tomatoes to a plate and set them aside.

Reduce the heat to medium, then add the remaining 2 teaspoons olive oil, 1/2 tablespoon butter, and the sliced leeks to the skillet.

Add the chickpeas and chicken broth to the skillet. Reduce the heat to medium-low, cover the pan, and let the chickpeas warm through for about 5 minutes.

Uncover, add the baby kale, and cook, stirring, until the kale is just wilted—this should take only a couple of minutes. Stir in the remaining 1/2 tablespoon butter and 2 teaspoons lemon juice, then adjust the seasoning to your liking. Gently fold in the reserved seared cherry tomatoes. Cover the pan again and keep it warm until you're ready to serve.

Meanwhile, pat the cod fillets dry with paper towels and season them generously with salt and pepper. Dredge each piece of fish in the flour, tapping off any excess.