- 1/4 cup extra-virgin olive oil
- 3 3/4 pounds skinless cod fillets
- Salt and freshly ground pepper
- Two 19-ounce cans chickpeas, drained and rinsed
- 1 cup plus 1 tablespoon dry or semidry sherry, such as amontillado
- 2 tablespoons minced garlic
- 1/4 cup chopped parsley
- Preheat the oven to 325°. In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Season the cod with salt and pepper and add half of the fillets to the skillet. Cook over moderately high heat until browned on the bottom, about 4 minutes. Turn the fish and cook for 1 minute longer.
- Transfer the cooked cod to a large rimmed baking sheet. Repeat with 1 more tablespoon of olive oil, browning the remaining cod and adding it to the baking sheet. Bake the cod for about 6 minutes, or until just white throughout.
- Meanwhile, set the large skillet over high heat. Add the chickpeas and stir until warmed through. Add 1 cup of the sherry and boil until the pan is dry and the chickpeas begin to brown, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Season the chickpeas with salt and pepper and stir in the remaining 1 tablespoon of sherry and 2 tablespoons of olive oil.
- Spoon the chickpeas onto a large platter. Set the cod fillets on top and pour any accumulated cod juices over the fish. Sprinkle with the chopped parsley and serve right away.
A rich, not too fruity, white Rhône-style wine will stand up to the strong personality of the codfish and its garlicky sherry sauce.