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Pan-fried cod, oil paint depicting Allium sativum (garlic) and parsley.

Pan-fried cod, oil paint depicting Allium sativum (garlic) and parsley.

Main dishes

Pan-fried cod fillets, drizzled with a sauce made of golden onion, vinegar, and parsley: a simple Basque dish, served with roasted potatoes.

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Recipe from Gaztarrotz, Xabier Cañas (Wikibooks), adapted by Recette de cuisine · · updated on

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This grilled cod is a classic Basque dish, simple yet delicious. It is drizzled with a golden saffron-infused oil, a splash of vinegar, and fresh parsley.

Ingredients and directions

  • Prep time10 min
  • Cook time10 min
  • Total20 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodgriddle
  • Estimated cost$0.94 $0.24 / serving Estimated price; varies by store.
  • Gluten-free

Ingredients

4 people
  • $0.04
  • $0.80
  • $0.10

Prices from US supermarkets.

Directions

  1. Turn on the grill and let it heat up thoroughly.
  2. Place the fish on a plate and season it with salt. ≈ 4 min
  3. Apply oil paint to it and place it on the grill.
  4. Color both sides, then reduce the heat on the griddle.
  5. Before the fish is fully cooked, remove it from the pan and place it on a plate. ≈ 3 min
  6. Water it with vinegar and sprinkle with parsley. ≈ 2 min
  7. Heat some oil in a pan, add the garlic, and when it is golden brown, pour it over the fish.
  8. Collect the juice at the bottom of the plate and pour it back over the fish. ≈ 3 min
  9. Serve with mayonnaise sauce and either apple-shaped crackers or baked apple-shaped biscuits. ≈ 2 min

The bill

Pan-fried cod, oil paint depicting Allium sativum (garlic) and parsley.

  • salt$0.04
  • 100 ml of extra virgin olive oil$0.80
  • 2 cloves of garlic, finely chopped or minced$0.10

Total$0.94

that's $0.24 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 pieces of 200g cod fillet, cut from the upper part of the fish
  • salt
  • 100 ml of extra virgin olive oil
  • 2 cloves of garlic, finely chopped or minced
  • 1 small splash of vinegar
  • 1 small bunch of chopped parsley

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