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Bacalao a la llauna | Catalan Cod with White Beans
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30 min
Quick
Gurkerl Küche
Katalanischer Traditionsklassiker: Zartes Kabeljaufilet, kurz in der Pfanne angebraten und im Backrohr auf cremigen weißen Bohnen mit aromatischem Knoblauch-Paprika-Öl und Weißwein vollendet.
Ingredients
Preparation method
Preheat the oven to 200 °C top/bottom heat. Thoroughly rinse the white beans with cold water in a sieve and drain well. Thinly slice the garlic cloves. Wash the flat-leaf parsley, shake dry, and finely chop.
Pat the cod fillets dry, season with a pinch of salt and pepper, and then lightly dust in plain wheat flour. Gently tap off any excess flour.
Heat 2 tbsp of olive oil in a pan. Fry the cod fillets for approx. 2 minutes on each side until golden brown. Carefully remove the fish and place it in an ovenproof dish or baking tray ("llauna").
Chef's tip
When sautéing the garlic, make sure to take the pan off the heat as soon as the paprika powder is added - this prevents the paprika from burning and preserves its wonderfully sweet, aromatic flavor.
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