Mark Bittman's Spanish Cod with Chickpeas and Sherry

1. 1

   Preheat the oven to 325.

2. 2

   In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering.

3. 3

   Season the cod with salt and pepper and add half of the fillets to the skillet.

4. 4

   Cook over moderately high heat until browned on the bottom, about 4 minutes.

5. 5

   Turn the fish and cook for 1 minute longer.

6. 6

   Transfer the cooked cod to a large rimmed baking sheet.

7. 7

   Repeat with 1 more tablespoon of olive oil, browning the remaining cod and adding it to the baking sheet.

8. 8

   Bake the cod for about 6 minutes, or until just white throughout.

9. 9

   Meanwhile, set the large skillet over high heat.

10. 10

    Add the chickpeas and stir until warmed through.

11. 11

    Add 1 cup of the sherry and boil until the pan is dry and the chickpeas begin to brown, about 5 minutes.

12. 12

    Add the garlic and cook, stirring frequently, until fragrant, about 1 minute.

13. 13

    Season the chickpeas with salt and pepper and stir in the remaining 1 tablespoon of sherry and 2 tablespoons of olive oil.

14. 14

    Spoon the chickpeas onto a large platter.

15. 15

    Set the cod fillets on top and pour any accumulated cod juices over the fish.

16. 16

    Sprinkle with the chopped parsley and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.