Foolproof Fish With Spiced Chickpeas

Roasting fillets of firm white fish (think cod, halibut, hake, or haddock) in the oven at a low temperature is hands-down the most approachable at-home fish cooking method there is. You avoid all of the sputtering and splattering (and potential smelliness) of high heat stovetop searing, and cooking the fish gently means you have a greater margin of error—and still takes less than half an hour. Fish cooked this way isn't going to take on any color, so the only way to really tell if it's done is by touching it; the flesh should flake easily under light pressure, and should look just barely opaque. And while that spiced chickpea-carrot mixture makes this dish a complete meal, you can cook your fish on top of just about any side dish you like and keep the method the same.