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.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Spanish Cod with Garlic Mushrooms

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Pan-Fried Cod with Garlic Mushrooms

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 15 minutes

Servings 2

Calories 577 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 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

Instructions

1. Heat a medium sized fry pan with a medium heat and add in the extra virgin olive oil

2. 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

3. 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

4. While the cod is cooking, thinly slice the garlic and cut the mushrooms (washed & dried) into 1/4 inch (.635 cm) thick slices

5. 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

6. Add the mushrooms over serving dishes, top each one off with a cod fillet and some chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Pan-Fried Cod with Garlic Mushrooms

Amount Per Serving

Calories 577 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 4g25%

Polyunsaturated Fat 4g

Monounsaturated Fat 20g

Cholesterol 98mg33%

Sodium 716mg31%

Potassium 1405mg40%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 2g2%

Protein 48g96%

Vitamin A 765IU15%

Vitamin C 18mg22%

Calcium 70mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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