Bacalao al Pil-Pil | Tender Basque Cod

Preheat the oven to 200 °C top/bottom heat. Thoroughly wash the waxy potatoes, pat dry, and quarter lengthwise. Place the potatoes on a baking sheet lined with baking paper, drizzle with 20 ml of olive oil, and mix well with a pinch of salt and pepper.

Bake the prepared potatoes in the preheated oven for approx. 25–30 minutes until golden brown and crispy. Meanwhile, peel the garlic cloves and cut them into fine slices. Wash, deseed, and cut the chilli pepper into thin rings. Wash the parsley, shake dry, and finely chop. Pat the cod fillet dry with paper towels and season lightly with salt.

Gently heat the remaining olive oil (100 ml) in a wide pan over low to medium heat. Add the garlic slices and chilli rings and sauté slowly until the garlic turns golden yellow and wonderfully fragrant. Remove the garlic and chilli with a slotted spoon and set aside.