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1
Preheat the oven to 300F.
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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.
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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.
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4
Cook, undisturbed, for about 5 minutes or until the cooked side is browned evenly.
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5
Turn the fish onto an ovenproof plate, browned side up, sprinkle with salt and pepper, and put it in the oven.
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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.
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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.
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8
Add all but a tablespoon of the sherry and raise the heat to high.
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9
Cook, shaking the pan now and then, until the liquid is all but evaporated and the chickpeas are beginning to brown.
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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.
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11
By this time, the fish will be done.
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12
(If it is not, hold the chickpeas over low heat until it is.)
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13
Serve it on top of the chickpeas, scattered with parsley.
