Preparation

• Carefully drain the whole cod loins with a clean cloth or paper towel and lightly flour both sides, ensuring they are well covered with a thin layer of flour. This will help to brown them better in the pan.
• Heat a skillet over medium-high heat and add a bit of olive oil (approximately 2-3 tablespoons). Once the oil is hot, place the cod loins skin-side down in the skillet. Let them cook for about 3-4 minutes, until they start to release liquid and form a light golden crust.
• Carefully remove the cod loins from the skillet and set them aside on a plate, covered with aluminum foil to keep them warm.
• Slice the garlic thinly, ensuring the slices are uniform to guarantee even cooking.
• In the same skillet where you cooked the cod (without cleaning the remnants that can add flavor), add a drizzle of olive oil (approximately 1 tablespoon) and heat it over medium heat. Once the oil is hot, incorporate the garlic slices and let them brown for 1-2 minutes, being careful not to let them burn, as garlic browns quickly.
• Add the cooked legumes (such as chickpeas or lentils) to the skillet along with a bit of the cooking water from the legumes (1-2 tablespoons) and a couple of teaspoons of sweet paprika. Stir all the ingredients well and let it cook for about 3-4 minutes to allow the flavors to meld.
• Place the fried cod fillets in the skillet, skin side down. Let it cook for another 3-5 minutes on low heat, allowing the cod to release its gelatin. Shake the pan in circular motions from time to time to prevent sticking, without stirring the ingredients with a spoon.