Spanish GARLIC Fish | One of Spain’s Most Iconic Fish Recipes

This Spanish garlic fish, known as bacalao al ajillo, is one of Spain’s most iconic dishes. It’s filled with flavors, easy to make, and all done in about 15 minutes using just one pan. Serve it as a tapas appetizer or even as a main course, next to some roasted potatoes and a garden salad.

To make this recipe, I used cod fillets I bought frozen and thawed out. You can also use fresh cod here, as well as any other type of firm white fish. Such as white seabass, tilapia, or even hake, which is known as merluza in Spain.

To make the garlic sauce, I used a mortar & pestle. If you don’t have one, you can also use a food processor or even a hand blender. Either way, make sure to make the garlic sauce before cooking the fish. As the olive oil will smooth out the strong flavors of the raw garlic in the meantime.

TIPS & TRICKS to Make this Recipe: It took me about 6 minutes (3 minutes per side) to fully cook the cod fillets. Of course every pan and fish fillet cooks differently. Just keep an eye on the fish to not overcook it.

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 GARLIC Fish

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Spanish GARLIC Fish | Bacalao al Ajillo

Course Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 10 minutes

Servings 6

Calories 248 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/3 cup extra virgin olive oil 90 ml
• 6 cod fillets 4 oz / 120 grams each
• 6 cloves garlic (thinly sliced)
• 1/4 tsp crushed red pepper 0.65 grams
• 1 tbsp lemon juice 15 ml
• 2 tbsp chopped parsley 5 grams
• sea salt & black pepper

FOR THE GARLIC SAUCE

• 2 cloves garlic (roughly chopped)
• 2 tbsp chopped parsley 5 grams
• 2 tbsp extra virgin olive oil 30 ml
• sea salt

EXTRAS

• lemon wedges for garnish

Instructions

1. To make the garlic sauce, add the chopped garlic into a mortar, along with the chopped parsley and a pinch of salt, using a mortar, pound down on the ingredients until you get a paste-like texture, then add in the olive oil and mix together until well mixed, set aside

2. Heat a large fry pan with a medium heat and add in the 1/3 cup (90 ml) olive oil

3. In the meantime, add the cod fillets over some paper towels, all in a single layer, and pat completely dry, then season with salt & pepper on both sides

4. Once the oil is nice and hot in the pan, add in the cod fillets, all in a single layer and skin side down, and fry for 3 minutes per side or until the cod is cooked through, then remove from the pan and set aside

5. Using the same pan with the same heat, add in the sliced garlic and crushed red pepper, mix continuously, after 30 seconds to 1 minute and the garlic is fragrant, turn off the heat, add in the lemon juice, chopped parsley, and season with salt & pepper, mix together

6. Add the cod fillets back into the pan, once again all in a single layer, spoon some of the oil over the fish fillets, then top each one off with the garlic sauce we made earlier

7. Serve directly out of the pan, garnished with lemon wedges, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish GARLIC Fish | Bacalao al Ajillo

Amount Per Serving

Calories 248 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 49mg16%

Sodium 254mg11%

Potassium 504mg14%

Carbohydrates 2g1%

Fiber 0.2g1%

Sugar 0.1g0%

Protein 21g42%

Vitamin A 295IU6%

Vitamin C 7mg8%

Calcium 30mg3%

Iron 1mg6%

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

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