Roast cod with anchovy and garlic
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 175 | millilitres | Extra virgin olive oil; (6fl oz) |
| 4 | Cloves garlic; crushed with a | |
| ; little salt | ||
| 1 | kilograms | Cod fillet; cut into 5cm cubes |
| ; (2 1/4lbs) | ||
| 4 | tablespoons | Chopped parsley |
| 1 | tablespoon | Chopped capers |
| 1 | tablespoon | Chopped anchovies |
| 2 | Fresh green chillies; finely chopped | |
| 1 | tablespoon | Lemon juice |
| Salt and freshly ground black pepper | ||
Directions
Heat the oil in a deep frying pan and add the garlic and cook over a moderate heat for 5 minutes, or until it begins to colour.
Add the pieces of cod with half the parsley, capers, anchovies and chillies and continue to cook until the oil begins to boil. Reduce the heat to low and begin to swirl the pan so the pieces of fish move around in the sauce.
This allows the fish to release its gelatine and the oil begins to emulsify forming a sauce, cook for 6 minutes.
Finally add the remaining parsley and season with lemon juice, salt and black pepper according to taste.
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