Baked cod fillets with chickpeas in tomato sauce

Palm Sunday today and most households around the country cook fish. After the 25th of March this is the second break that fish is allowed to be eaten during the Lent period. Cod is the most popular fish for the day and it can be cooked in so many different ways. This is a classic way of cooking fish in the oven and a delicious dish to enjoy regardless the season. You can use fresh or frozen cod fillets or preferably the salted cod which, though, you'd have to leave in water for a couple of days before cooking and change the water frequently

Ingredients (for 4 people):
500gr. of dried chickpeas, soaked in water from the previous night (or tinned chickpeas well rinsed and drained)
2 onions, thinly sliced
300gr.  medium size fresh tomatoes, peeled and finely chopped
50ml olive oil
20ml dry white wine
1 clove of garlic, finely chopped
1 stalk fresh rosemary
500gr. of cod fillets (see note on top)
salt
pepper

Method:
Preheat the oven to 180°C.

In a medium saucepan warm the oil on medium heat and sauté the onions and the garlic for 2 minutes stirring frequently. Add the chickpeas, stir well so they get nicely covered by the oil, pour over with the wine and then add the rest of the ingredients except the fish.

Leave the food to cook for 30 minutes on medium heat. Transfer the chickpeas along with their sauce in a spacious pyrex dish or oven pan and place the cod fillets on top.

Bake for 40 minutes or until the fish is cooked but not dried out and the sauce has lightly thickened.

Serve while the food is still hot or at room temperature along with crispy green salad and fresh crusty bread.