Spanish cuisine · Fish & Seafood

Bacalao a la Llauna

Catalan baked cod on a sheet pan, drizzled with golden garlic oil, paprika and white wine.

Ingredients · for 4 servings

• 4 cod fillets (about 150 g each, or halibut)
• 8 cloves garlic
• 1 tsp sweet paprika
• 1/2 tsp hot paprika
• 150 ml white wine
• 3 tbsp flour
• 100 ml olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Preheat the oven to 220 °C top/bottom heat, pat the cod fillets dry, season with salt and coat thinly in flour, tapping off the excess.
2. Heat half the olive oil in a pan and sear the fillets skin-side down for 2 min. until the flour coating is golden; do not cook through yet.
3. Place the fillets skin-side down in a shallow metal dish or on a small sheet pan and bake in the hot oven for 6–8 min.
4. Meanwhile, let the thinly sliced garlic turn golden in the remaining olive oil over gentle heat for 3 min., remove from the heat and stir in both paprikas.
5. Pour the white wine into the garlic oil, bring briefly to a boil and pour over the fish; bake for another 5 min. until the liquid bubbles gently around the fillets.
6. Sprinkle with pepper and plenty of chopped parsley and serve immediately straight from the dish with bread for dipping.