Pairs well with Bacalao con Patatas Alioli
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Bacalao con Patatas Alioli
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A classic Spanish dish featuring white fish served with creamy garlic potatoes.
00:30:00 total
Serves 3
easy
Main Various
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Ingredients
- potatoes - 3 (medium-sized, peeled and cubed)
- sea salt - to taste (for seasoning)
- mayonnaise - 150 grams (for garlic mayonnaise)
- garlic - 3 cloves (finely grated)
- lemon juice - 10 ml (freshly squeezed)
- extra-virgin olive oil - 50 ml (for garlic mayonnaise and frying)
- cod fillets - 3 (8 oz each, pat dry)
- black pepper - to taste (freshly cracked, for seasoning)
- jarred roasted red bell peppers - to taste (for garnish)
- chives - to taste (for garnish)
Instructions
- Prepare the Potatoes: Cut the potatoes into small bite-sized cubes and place them in a stock pot.
- Cook the Potatoes: Cover the potatoes with water, season with sea salt, and cook on high heat for 15-20 minutes.
- Make Garlic Mayonnaise: In a bowl, combine mayonnaise, grated garlic, lemon juice, olive oil, salt, and pepper. Whisk until creamy.
- Drain and Rinse Potatoes: Once cooked, drain the potatoes and rinse them under cold water.
- Mix Potatoes with Mayonnaise: Transfer the potatoes to the bowl with garlic mayonnaise and mix gently.
- Cook the Fish: Heat olive oil in a fry pan over medium heat. Season the cod fillets with salt and pepper, then cook for about 4 minutes per side.
- Assemble the Dish: On a serving plate, add the creamy garlic potatoes, top with a cod fillet, and garnish with roasted red bell peppers and chives.
