Catalan Chickpea Salad with Cod | Empedrat de cigrons

Preheat the oven to 180 °C top/bottom heat. Pat the cod fillet dry, drizzle with 1 tbsp olive oil, and season with a little fine salt and ground black pepper. Place in an ovenproof dish and cook in the preheated oven for about 10–12 minutes until juicy. Then allow to cool briefly and flake into bite-sized pieces with a fork.

Meanwhile, boil the eggs in boiling water for about 7–8 minutes until medium-soft, then quench in cold water, peel, and quarter.

Rinse the chickpeas thoroughly under cold water in a sieve and drain well. Wash, core, and dice the red bell pepper into small cubes. Peel and finely chop the red onion. Wash the parsley, shake dry, and chop the leaves.