Basque-style fish

Ingredients for 2 servings:

• 2 half cod fillets with skin
• 2 cloves garlic
• 2 cl wine vinegar or apple cider vinegar, possibly less
• 1 small chili pepper(s), dried or some chili powder
• n. B. Oil
• Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple, quick and delicious

If the fish you bought doesn’t have any salt on it, rub it with a little salt on both sides and set aside. Slice the garlic. Heat a little oil in a pan to fry the garlic, add the garlic and chili pepper, and fry until it turns dark yellow. Then remove from the heat, add the vinegar, and mix well. Briefly fry the fish skin-side down. When it has turned a little white underneath, transfer it to a lightly oiled baking sheet, baste with the garlic and chili oil, and place it in the oven at 200°C (top/bottom heat) for about 10 minutes. It’s important not to leave the fish in the oven too long to keep it moist. It’s cooked when pieces of the fish come off easily. I like to serve it with couscous and vegetables, but it’s also delicious with rice, salad, etc. Tip: I used real fresh bacalhau, but you can use almost any fish, such as pollock.