¼ cup extra virgin olive oil
1 small white onion, sliced 1/2 inch thick
1 frozen artichoke hearts, thawed and pressed dry
¼ lb shiitake mushrooms, stems discarded and caps quartered
2 carrot, cut into 1/2-inch pieces
2 clove garlic, thinly sliced
1 chickpeas, drained
1 cup chicken stock or low-sodium broth
freshly ground pepper
2 Tbsp chopped flat-leaf parsley
2 Tbsp snipped chives
4 6-ounce skinless cod filets
lemon wedges, for serving
1. In a large, deep skillet, melt the butter in 2 tablespoons of the olive oil. Add the onion, artichoke hearts, shiitake caps, carrots and garlic and cook over moderately high heat, stirring occasionally, until lightly browned, 7 minutes. Add the chickpeas and stock, season with salt and pepper and bring to a boil. Simmer over low heat until the vegetables are tender and the liquid is nearly evaporated, 5 minutes. Stir in the parsley and chives and keep warm.
2. In a large nonstick skillet, heat the remaining 2 tablespoons of olive oil until almost smoking. Season the cod filets with salt and pepper, add to the skillet and cook over high heat until well browned on the bottom, about 6 minutes. Carefully flip the filets and cook until they?re white throughout, about 3 minutes longer.
3. Spoon the vegetables into shallow bowls and top with the seared cod filets. Serve with lemon wedges.