10 to 12 minutes
1 pound salt cod (bacalao), desalted and cut into 2-inch pieces
1/4 cup all-purpose unbleached flour
1 to 2 Tbsp. extra-virgin olive oil
6 cloves (large) garlic, peeled and slice lengthwise into slivers
1 Tbsp. extra virgin olive oil
3 cloves (large) garlic, peeled and sliced lengthwise into slivers
1 medium onion, cut in half and sliced lengthwise
1/2 cup Kalamata olives
1 to 2 tablespoon juice from olive jar
* salt and freshly ground black pepper
1 lemon cut into wedges (for garnish)
* parsley sprigs (for garnish)
Rinse the cod pieces, pat dry and roll in the flour to thoroughly coat, shaking off excess.
In a large non-stick skillet, heat the olive oil over moderate heat for 1 to 2 minutes.
Add the garlic and heat until the garlic sizzles and is aromatic, about 1 minute.
Add the cod pieces and cook until browned, 5 to 7 minutes.
Remove the cod and garlic and arrange on a plate in a single layer; keep warm in a low oven.
For the topping, wipe out the skillet and heat the oil over moderate heat for 1 to 2 minutes.
Add the garlic and cook until it sizzles and is aromatic, about 1 minute.
Add the onions and sauti over medium-high heat, stirring often, until they soften and begin to color, about 3 - 5 minutes.
Stir in the olives with the juice and continue to sauti, stirring occasionally, for 3 - 5 minutes longer.
Season the topping to taste with salt and pepper.
No Nutritional Information Available
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