In a non-stick sauté pan, heat the oil over a low heat and add the garlic and dried chillies. Cook gently until the garlic has just started to turn golden and smell fragrant.
Remove from the heat and pour into a bowl, and add the pimentón and vinegar and some salt and pepper. Season the cod fillets.
Heat 1 tbsp of oil in the pan and fry the cod for 2-3 minutes each side until golden brown and just cooked. Set aside to rest for a minute.
Pour any of the juices from the fish back into the pan you cooked it in and add the oil and garlic mixture. Whisk together over a low heat then serve the fish with the spiced garlic oil drizzled over and a sprinkling of parsley.