Bacalao al Pil-Pil

Ingredients

• 4 cod fillets (about 6 ounces each) (113g) 4 cod fillets (about 6 ounces each) (113g)
• 1 cup (240ml) extra virgin olive oil 1 cup (240ml) extra virgin olive oil
• 8 garlic cloves, thinly sliced 8 garlic cloves, thinly sliced
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

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.