Spanish Cod with Garlic Mushrooms | EASY One-Pan 20 Minute Recipe
This Spanish Cod with Garlic Mushrooms, known as Bacalao con Champiñones al Ajillo, is what simple and delicious food is all about. We´re talking a ton of great flavors, minimal ingredients and all done in about 20 minutes using just one pan.
To make this dish I used cod fillets I bought frozen and thawed out. But you can also use fresh cod here, as well as any other type of firm white fish. For the mushrooms, I used typical white mushrooms, but baby bellas can also be used.
It took me about 3 to 4 minutes on a medium heat to fully cook the cod fillets. Of course, every pan and stove top heats differently, including the thickness of the fish. So keep an eye on the fish so it doesn´t overcook. Which will give the fish a rubbery texture and lose its beautiful flavor.
TIPS & TRICKS to Make this Recipe: I cooked the fish first and then the mushrooms. When you cook protein, it´s best to let it rest for 5 minutes before serving. Which gives you the window to cook the garlic mushrooms for a perfectly timed meal.
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Watch the Video Below on How to Make Spanish Cod with Garlic Mushrooms
Pan-Fried Cod with Garlic Mushrooms
- 1/4 cup extra virgin olive oil 60 ml
- 2 cod fillets 8 oz / 225 grams each
- 1/2 cup all purpose flour 60 grams
- 5 cloves garlic
- 1/2 lbs white mushrooms 225 grams
- 4 tbsp chopped fresh parsley 15 grams
- pinch sea salt
- dash black pepper
Heat a medium sized fry pan with a medium heat and add in the extra virgin olive oil
In the meantime, add the cod fillets over some paper towels and pat completely dry, season with sea salt & black pepper and then coat each fillet in all purpose flour, making sure to fully coat them all around
Add the coated cod fillets into the hot pan, pan fry for 3 to 4 minutes per side or until golden fried and fully cooked through, then transfer the fillets over a wire rack
While the cod is cooking, thinly slice the garlic and cut the mushrooms (washed & dried) into 1/4 inch (.635 cm) thick slices
Using the same pan with the same heat, add in the sliced garlic, mix continuously, after 30 seconds and the garlic is fragrant, add in the sliced mushrooms, raise to a medium-high heat, mix every 1 minute so everything evenly sautes, after 4 to 5 minutes and the mushrooms are lightly sauteed, add in 2 tbsp (8 grams) chopped parsley and season with sea salt & black pepper, mix together, then remove from the heat
Add the mushrooms over serving dishes, top each one off with a cod fillet and some chopped parsley, enjoy!
Get the Spanish Olive Oil I used to make this Recipe
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