How to make Jose Pizarro’s pan fried cod a la donostiarra
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Pan fried cod a la donostiarra
5 tbsp extra virgin olive oil
1 bulb garlic, cloves finely sliced
2 choricero dried chillies
2 tsp pimenton
1 tbps apple vinegar
1 tbsp olive oil
2 x 200g chunky cod loin fillets
1 tbsp chopped parsley
In a non-stick saute pan, heat the oil over a low heat and add the garlic and dried chillies. Cook gently until the garlic has just started to golden and smell fragrant.
Remove from the heat and pour into a bowl. Add the pimenton and vinegar. Add salt and pepper to taste.
Season the cod fillets. Heat 1 tbsp of oil in the pan and fry the cod for 2-3 minutes each side until golden brown and just cooked.
Set aside to rest for a minute. Pour any of the juices from the fish back into the pan and add the oil and garlic mixture.
Whisk together over a low heat then serve the fish with the spiced garlic oil drizzled over with a sprinkling of parsley.
Recipe was provided by Jose Pizarro for Norwegian Seafood Council
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