Barcelona´s Best-Kept Fish

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Grease a 10 x 7 in (25 x 18 cm) casserole dish with 1 tbsp (15 ml) olive oil.
2. Drain and rinse the canned white beans, shake off excess water, and spread them in a single layer in the casserole dish.
3. Heat 1/4 cup (60 ml) extra virgin olive oil in a large fry pan over medium heat.
4. Pat the cod fillets dry. Season the flour in a shallow bowl with black pepper, whisk, then coat each fillet fully in the flour mixture.
5. When the oil is hot, fry the coated cod in a single layer for 4 minutes per side (the fillets are 1 1/2 inch / 4 cm thick; use 3 to 4 minutes per side depending on thickness). Transfer the cod to the casserole, placing it in a single layer over the beans.
6. In the same pan on low heat, add the thinly sliced garlic and stir constantly. After 30 seconds, stir in the paprika, then add the white wine and season with sea salt and black pepper. Simmer for 2 minutes, then pour the sauce over the cod.
7. Bake in a preheated oven at 190 C / 375 F with the broil option for about 10 minutes.
8. Remove from the oven and sprinkle with chopped fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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