The ingredients look fine. I just haven't made this yet

Ingredients

   1 pound (500g) cod fish
   1/4 cup olive oil
   salt, to taste
   freshly cracked black pepper to taste
   1 onion, halved and thinly sliced
   4-5 garlic cloves, grated
   a handful of grape tomatoes
   2 teaspoons capers
   1 heaping teaspoon dried oregano
   10-12 Kalamata olives
   1 (15 oz can) chickpeas
   2 tablespoons finely chopped parsley
   lemon wedges for serving

Instructions

Add the onion and olive oil to a skillet and cook over medium heat until soft.
Add garlic and warm through until fragrant.
Add the chickpeas and warm through.
Add the tomatoes, capers, olives, salt, pepper, and oregano. Cook for a few minutes until the tomatoes soften.
Season the fish on both sides with salt and pepper and place it in the skillet.
Cover the skillet with the lid and cook over low heat for 12-15 minutes.
If the fish releases a lot of liquid, increase the heat to high for the final 3 minutes.
Garnish with parsley and serve with lemon wedges and toasted bread.