Baked hake throat with garlic oil and chili
A roasted cod fillet, seasoned with garlic and chili oil, vinegar, and parsley: a Basque specialty that is both tender and flavorful.
The monkfish, also known as kokotxa, is a very popular and tender cut in the Basque Country. When roasted in the oven, it is covered in a sauce made with garlic, chili peppers, and fresh parsley.
Ingredients and directions
- Prep time20 min
- Cook time15 min
- Total35 min
- DifficultyMedium
- Cooking methodfour
- Gluten-free
Ingredients
people
- $0.01
- $0.88
- $0.27
Directions
- Preheat the oven to 200 °C.
- Thoroughly clean the sole of the cod by removing the gills, eyes, scales, and any black skin. ≈ 8 min
- Salt it, rub it with oil, then place it on a baking sheet and roast it in the oven for about 15 minutes.
- As soon as the cake comes out of the oven, remove the central rod and sprinkle with vinegar and parsley.
- Prepare a hot oil mixture with the oil, garlic, and a slice of chili pepper, then pour it over the mackerel.
- Use a frying pan to scoop up the juices from the bottom of the pan, away from the heat. Mix them well and pour them back over the fish.
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