Garlic cod with fried potatoes
Spain on a Fork · ♥ 1.3K likes · 41.7K views · 9 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 120 ml extra virgin olive oil
Heat a large fry pan over medium heat with 120 ml extra virgin olive oil.
- 4 whole medium sized potatoes
Cut four peeled, dried potatoes into thick, evenly sized french-fry cuts; add to the oil, coat, and stir every 3 to 4 minutes.
- 60 ml extra virgin olive oil
- 8 cloves cloves of garlic
Heat a second fry pan over medium heat with 60 ml extra virgin olive oil; add eight skin-on garlic cloves, each slit, and cook 3 to 4 minutes until lightly golden, infusing the oil; remove and set aside.
- 2 whole cod fillets
- sea salt
- freshly cracked black pepper
- all-purpose flour
Pat the cod fillets dry with paper towels, season with sea salt and black pepper and coat in flour for crust and to keep them moist and whole.
Fry the cod about 3 minutes per side until golden and cooked through; remove and set aside.
- 1 whole small onion
- 4 cloves cloves of garlic
In the same pan, saute a finely chopped small onion and four roughly chopped garlic cloves, stirring continuously, 3 to 4 minutes until translucent.
- 120 ml white wine
- 2 tbsp chopped fresh parsley
- 1 whole bay leaf
- sea salt
- freshly cracked black pepper
Add 120 ml white wine, 2 tablespoons chopped parsley, a bay leaf, sea salt and pepper; simmer without stirring 3 to 4 minutes until the wine reduces by half.
Turn off the heat, return the cod, spoon sauce over it and cover with a lid to keep warm.
Returning the cod to the sauce
- sea salt
After 20 to 25 minutes, when golden and a toothpick goes in easily, move the potatoes to a wire rack over paper towels and season with sea salt.
- fresh parsley
Plate a fillet with garlic sauce and potatoes; garnish with a couple of the fried garlic cloves, slipped from their skins, and fresh parsley.