Bacalao Fresco En Refrito (Roast cod with chilli and garlic)


  • Preparation time: 20 minutes
  • Cooking time: 10 minutes
  • Difficulty Level: **
Ingredients
  • 2 large pieces of ocean flathead or cod with skin on (bass cod from the Bass Straits of Australia).
  • 180 mls of extra virgin olive oil
  • 3 garlic cloves, sliced
  • 3 hot chilli peppers, chopped
  • 1 tablespoon of finely chopped parsley
How to Cook

Preheat the oven to 180 C.

Heat 2 tablespoons of the olive oil in an iron oven proof frying pan over medium heat.

Cook the fish with skin side up for a minute then turn over and cook for another minute.

Transfer to the oven, then bake for 6-8 minutes or until just cooked through.

While fish is cooking make the the sauce by heating the rest of the olive oil in a small frying pan over low-medium heat. Add the garlic and shake the pan for 1 minute, or until the garlic is golden but not burnt.

Add the chilli and stir for half a minute then stir in the parsley and remove from the heat.

Place the cooked fish fillets on warm plates, spoon the source over and serve immediately.



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