Instructions: Preheat oven to 300 degrees. Put 2 tablespoons oil in a non-stick skillet large enough to hold cod in one layer. Turn heat to medium-high. When oil is hot, add fish, shiny side up. Cook, undisturbed, about 5 minutes, or until evenly browned. Turn fish onto an ovenproof plate browned-side up, sprinkle with salt and pepper and put it in oven.

Immediately add chickpeas to skillet (with about 1/2 cup of their liquid, if freshly cooked) and cook, stirring, about 1 minute. Add all but a tablespoon of sherry and raise heat to high. Cook, shaking pan now and then, until liquid is all but evaporated and chickpeas begin to brown. Stir in garlic and some salt and pepper and cook 1 minute, stirring occasionally. Stir in remaining tablespoon of olive oil and sherry.

By this time, fish will be done. (If not, keep chickpeas warm over low heat until it is.) Serve fish on top of chickpeas, garnished with parsley, if you like.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.