Bacalao al Pil-Pil

Recipe

Bacalao al Pil-Pil

Silky Spanish Cod in Garlic Infused Olive Oil

4.8 out of 5

Indulge in the flavors of Spanish cuisine with this traditional dish, Bacalao al Pil-Pil. This recipe showcases the delicate flavors of cod fish, combined with the richness of garlic-infused olive oil, resulting in a silky and satisfying dish.

Jan Dec
Seafood› Fish Dish› Saltwater Fish Dish› Bacalao al pil-pil
European cuisine› Mediterranean cuisine› Spanish cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Mediterranean diet, Pescatarian, Gluten-free, Dairy-free, Low-carb

Allergens

Fish, Garlic

Not suitable for

Vegan, Vegetarian, Paleo, Keto, Nut-free

Ingredients

Nutrition

  • Calories (kcal / KJ): 480 kcal / 2010 KJ
  • Fat (total, saturated): 42g, 6g
  • Carbohydrates (total, sugars): 0g, 0g
  • Protein: 24g
  • Fiber: 0g
  • Salt: 0.5g

Preparation

  1. 1.
    Pat dry the cod fillets with a paper towel and season them with salt.
  2. 2.
    In a large skillet, heat the olive oil over medium heat.
  3. 3.
    Add the garlic slices and chili flakes to the skillet and cook until the garlic turns golden brown.
  4. 4.
    Carefully add the cod fillets to the skillet and cook them gently in the garlic-infused oil for about 8-10 minutes, until they are cooked through and flake easily.
  5. 5.
    Remove the skillet from heat and let it rest for a few minutes.
  6. 6.
    Serve the cod fillets drizzled with the garlic-infused oil and garnish with fresh parsley.

Treat your ingredients with care...

  • Cod fillets — Make sure to pat them dry before seasoning to ensure a crispy exterior when cooked.

Tips & Tricks

  • To achieve the perfect emulsion, it's important to cook the garlic slices slowly in the olive oil until they turn golden brown.
  • Use a good quality extra virgin olive oil for the best flavor.
  • Serve the dish with crusty bread to soak up the delicious garlic-infused oil.

Serving advice

Serve the Bacalao al Pil-Pil as a main course, accompanied by a side of roasted potatoes or a fresh green salad.

Presentation advice

Arrange the cod fillets on a plate, drizzle them with the garlic-infused oil, and garnish with fresh parsley for a pop of color.

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