Bacalao al horno con patatas y bilbaína. Receta muy fácil, rápida y saludable

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being versatile.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth adds flavor without alcohol.

Preheat the oven to 400°F (200°C).

Rinse and pat dry the cod fillets.

Season the cod with salt and black pepper on both sides.

Heat olive oil in a large skillet over medium heat.

Sauté chopped onion and garlic until translucent, about 3-4 minutes.

Add sliced bell peppers and cook until softened, about 5 minutes.

Stir in chopped tomatoes, paprika, and bay leaves; cook for 5 minutes.

Pour in white wine and let simmer for 2-3 minutes.

Transfer the vegetable mixture to a baking dish and place the cod on top.

Drizzle the cod with olive oil and sprinkle with capers and olives.

Bake in the preheated oven for 15-20 minutes, until the cod is opaque and flakes easily with a fork.

Remove from the oven and garnish with fresh parsley and lemon wedges before serving.

Cooking Techniques

Spice Level:

Allergens