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This recipe was uploaded by tonemid
Cut the cod into 4 portion-sized pieces. Dust with flour and, fry in the olive oil for a couple of minutes on each side. Transfer to a plate and set aside.
Cook the onions in the same fat as the fish until translucent. Add the peppers and the garlic, and cook for a couple more minutes. Add the chickpeas and a splash of water. Stir, and place the fish on top. Simmer for 15 minutes. When you are ready to serve, remove the fish and stir in plenty of finely chopped parsley. Season to taste with salt (it may not need much, if any at all) and freshly ground black pepper.
Gently fry the garlic in the olive oil for a few minutes. Add the tomatoes and a pinch of salt, and cook for 7-8 minutes. Discard the garlic, and add more salt if necessary. (A tiny pinch of sugar may be needed if your tomatoes are a bit acidic.)
Divide the salad among four warmed plates, and place the fish on top. Drizzle the tomato sauce around it all.
Serve with crusty bread.