Tomato Baked Cod with Chick Pea and Wilted Green Salad

"The Canadian Cancer Society in partnership with the Restaurant Association of Newfoundland and Labrador, the Chefs Association and TC Media are proud to offer a new program to the guests who stay at Daffodil Place called “Cooking for Life”.  Once a month, local award winning chefs will work with Daffodil Place guests to teach them how to prepare healthy nutritional meals. Healthy eating can help reduce the risk of cancer.  Eating well will also enhance the quality of life for people living with cancer. 
 
 
 
Recipe
 
Tomato Baked Cod with a warm Chick Pea and Wilted Green Salad
 
4 5oz pieces of cod
1 pint of cherry tomatoes quartered
1 bulb fresh garlic minced
3 tbsp sliced green onion
3 leaves chopped basil
Juice from 1Ž2 lemon
1 tbsp olive oil
Salt and pepper to taste
 
Preheat oven to 350°F.  Place cod in a baking dish.  Mix all other ingredients in a bowl and toss together.  Spoon onto the top of the cod and bake for 15-20 minutes or until cooked. 
 
1 large can of chick peas drained
1 red onion sliced
1 bunch of dandelion, kale or swiss chard chopped
     *spinach can be used as well
1 bulb of garlic minced
1 tsp grainy mustard
2 tbsp olive oil
1 lime juiced
 
Heat a frying pan over medium heat.  Add olive oil, garlic and onion.  Sweat onions until tender.  Add kale, quickly toss trying not to wilt too much.  Remove from heat.  Add chick peas, grainy mustard and lime juice.  Stir ingredients together and spoon onto plate.