Cod with Chickpeas and Sherry

• 1/4 cup plus 2 tablespoons olive oil
• 2 fillets of cod, each about 1 inch thick, 1 1/2 to 2 pounds total
• Flour for dredging
• Salt and black pepper
• 2 medium Spanish onions, cut into 1/4-inch slices
• 4 cups cooked or drained canned chickpeas
• 3/4 cup sherry, preferably Amontillado
• 2 tablespoons minced garlic
• 1/4 cup chopped fresh parsley leaves

1. Preheat the oven to 300F.
2. Put 2 tablespoons of the oil in a nonstick skillet large enough to hold the cod in one layer; place over medium-high heat.
3. Dredge the fillets lightly in the flour and, when the oil is hot, add them to the skillet one at a time, skin (it wont have skin, so shiny) side up.
4. Cook, undisturbed, for about 5 minutes or until the cooked side is browned evenly.
5. Turn the fish onto an ovenproof plate, browned side up, sprinkle with salt and pepper, and put it in the oven.
6. Immediately add 2 more tablespoons of the oil and the sliced onions to the pan and cook, stirring, for about a minute or two, just until they start to color.
7. Add the chickpeas (with about 1/2 cup of their liquid if they were not canned) to the skillet and cook, stirring, for about a minute.
8. Add all but a tablespoon of the sherry and raise the heat to high.
9. Cook, shaking the pan now and then, until the liquid is all but evaporated and the chickpeas are beginning to brown.
10. Stir in the garlic along with some salt and pepper and cook for 1 minute, stirring occasionally; stir in the remaining 2 tablespoons olive oil and remaining tablespoon of sherry.
11. By this time, the fish will be done.
12. (If it is not, hold the chickpeas over low heat until it is.)
13. Serve it on top of the chickpeas, scattered with parsley.

olive oil, cod, flour, salt, spanish onions, chickpeas, sherry, garlic, parsley

Taken from www.epicurious.com/recipes/food/views/cod-with-chickpeas-and-sherry-386173 (may not work)