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1
Preheat the oven to 300F.
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2
Put 1 tablespoon of the oil in a nonstick skillet large enough to hold the cod in one layer (cook in batches if necessary, but undercook the first batch by about a minute, as it will remain in the oven longer); turn the heat to medium-high.
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3
When the oil is hot, add the fish, shiny side (where the skin was) up.
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4
Cook, undisturbed, for about 5 minutes, or until the cooked side is evenly browned.
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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 the chickpeas (with about 1 cup of their cooking liquid) to the skillet and cook, stirring, for about a minute.
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7
Add all but 2 tablespoons of the sherry and raise the heat to high.
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8
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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9
Stir in the garlic along with some salt and pepper and cook for 1 minute, stirring occasionally; stir in the remaining olive oil and sherry.
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10
By this time the fish will be done.
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11
(If it is not, hold the chickpeas over low heat until it is.)
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12
Serve it on top of the chickpeas, garnished with the parsley if you like.
