If at the grocery store you stumble across a beautiful frozen codfish loin, you can either do the “bacalao con papas” I made in April, or try today’s recipe, which is by far the easiest way I’ve found to cook codfish.
This is a simple way to cook very tasty white fish fillets, such as pink ling, four spotted megrim or codfish.
The starting point is a defrosted and desalted codfish loin (or any other fish) and a preheated oven at 390 ºF.
Ingredients4 filets of white fish, without skin and thorns or one codfish loin 75 g melted butter 3 garlic cloves crushed 150 g breadcrumbs 1 tbsp. chopped parsley Juice of half lemon
Brush with oil an oven dish, large enough to accommodate the fish in one layer.
Mix butter with garlic and lemon juice. Place the fish in the dish and cover with breadcrumbs and parsley, then pour the butter mixture on top. Bake for 15 – 20 minutes or until golden brown. But don’t overcook them, if you want them more golden, turn on the grill for a couple of minutes.
As you noticed I didn’t add any salt, that is because it was desalted codfish, but if you are using another fish, remember to add salt to taste.
Photograph: My daughter Pilar. She has started a blog with other pictures, Un autre point de vue. The link is at the sidebar in case you want to take a look.