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Pan-Fried Salt Cod With Onions

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Cook Time:

10 to 12 minutes

Makes:

4 servings

Ingredients

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)

Instructions


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.
Nutritional Information
No Nutritional Information Available
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