Spanish Vinegar & Garlic Cod | The EASIEST & Most FLAVORFUL Cod Recipe

salted cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod offers a lighter option, while canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: apple cider vinegar

Non-alcoholic wine retains flavor without alcohol, while vinegar is cost-effective.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes provide more nutrients, while yams are often less expensive.

Remove skins from 6 cloves of garlic and roughly chop them.

Add chopped garlic into a mortar, pinch in sea salt, and pound into a paste.

Measure out 1/4 cup of white wine vinegar and add it to the mortar with the garlic.

Finely chop a handful of fresh parsley and add 2 tablespoons to the mortar.

Season with freshly cracked black pepper and mix everything together.

Heat a large non-stick fry pan over medium to medium-high heat (about 6 on a scale of 0-10).

Add 1/4 cup of extra virgin olive oil to the pan.

Pat 2 pieces of cod dry with paper towels and cut each into 2 fillets, totaling 4 fillets.

Season the cod fillets with sea salt and black pepper on one side.

Coat each cod fillet in all-purpose flour, leaving the skin on.

Add the cod fillets to the hot pan skin side up in a single layer.

Cook the cod for about 3 minutes per side, flipping gently.

Remove the cod from the pan and transfer to a wire rack with paper towels underneath.

Drain the remaining olive oil from the pan into a sieve.

Heat the same pan on low and add the vinegar and garlic mixture, mixing continuously to avoid browning the garlic.

After about 2 minutes, add the cod fillets back into the pan for 30 seconds per side to heat through.

Remove from heat and sprinkle with finely chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens