Cod with Legumes

Preparation

1. 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.
2. 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.
3. Carefully remove the cod loins from the skillet and set them aside on a plate, covered with aluminum foil to keep them warm.
4. Slice the garlic thinly, ensuring the slices are uniform to guarantee even cooking.
5. 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.
6. 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.
7. 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.