Baked cod with a garlic and chili pepper oil painting.
A roasted cod fillet, seasoned with a mixture of olive oil, garlic, chili peppers, vinegar, and parsley – a Basque specialty that is both tender and flavo…
The monkfish, also known as kokotxa, is a very tender and popular cut in the Basque Country. When roasted in the oven, it is coated with a sauce made from garlic, chili peppers, and fresh parsley.
Ingredients and directions
- Prep time20 min
- Cook time15 min
- Total35 min
- DifficultyMedium
- Cooking methodfour
- Gluten-free
Ingredients
people
- $0.02
- $0.60
- $0.16
Directions
- Preheat the oven to 200 °C.
- Thoroughly clean the solefish’s throat by removing the gills, eyes, teeth, and any black skin. ≈ 8 min
- Salt it, rub it with oil paint, 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 warm oil paint mixture using the oil paint, garlic, and a slice of hot pepper, then pour it over the sea bass.
- Scoop up the juice at the bottom of the pan with a spoon, away from the heat, mix well, and pour it back over the fish.
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