Cod with Pil Pil is a classic Basque dish defined by its simplicity and robust flavors. The preparation begins by patting the cod fillets dry with paper towels and lightly seasoning both sides with salt. This crucial step ensures the fish retains its natural flavor while forming a slightly crispy exterior during cooking.
In a large pan, olive oil is gently heated over medium-low heat, infusing the kitchen with its rich scent. Thinly sliced garlic and a dried chili pepper are added next, bathing in the oil until they achieve a golden brown hue without burning—a delicate balance that releases their aromatic oils, enhancing the dish’s depth. These aromatics are then set aside to reappear later.
The cod fillets are introduced to the pan. If they have skin, it’s placed skin-side down. Cooking each side for around 4-5 minutes turns the fillets opaque, signaling they are perfectly cooked. Once done, the cod is set aside, making room for the sauce to take center stage.
Reducing the heat to low, the previously reserved garlic and chili are returned to the pan. Stirring the oil with a whisk or spoon emulsifies it, transforming it into a thickened pil pil sauce—an alchemy of simple ingredients that truly defines the dish.
Finally, this luxurious sauce is poured over the cod fillets, encapsulating them in a glistening, flavorful veil. Garnished with fresh parsley, the dish is ready to be savored immediately. Cod with Pil Pil is not just a recipe; it’s an elegant interplay of technique and tradition that highlights the cod’s delicate texture and the garlic’s rich essence.
Ingredients
4 cod fillets
6 garlic cloves, thinly sliced
1 cup olive oil
1 dried chili pepper
Salt to taste
Fresh parsley (optional, for garnish)
Directions
1. Pat the cod fillets dry with paper towels and season them with a little salt on both sides.
2. In a large pan, heat the olive oil over medium-low heat.
3. Add the thinly sliced garlic and the dried chili pepper to the pan.
4. Cook the garlic until it turns golden brown, making sure not to burn it.
5. Remove the garlic and chili pepper from the oil and set them aside.
6. Increase the heat to medium and place the cod fillets in the pan, skin-side down if they have skin.
7. Cook the cod fillets for about 4-5 minutes on each side, depending on the thickness, until they are opaque and cooked through.
8. Remove the cod fillets from the pan and set them aside on a plate.
9. Reduce the heat to low and return the garlic and chili pepper to the pan.
10. Using a whisk or spoon, stir the oil continuously to emulsify it until it thickens slightly to make the pil pil sauce.
11. Pour the pil pil sauce over the cod fillets.
12. Garnish with fresh parsley if desired and serve immediately.