Name: Baked Cod in a Tin
Yield: 4 servings
Ingredients: 1 kg slices of desalted cod; 6 cloves garlic; 200 g flour; 1 glass white wine; 20 ml oil; 20 g sweet red pepper; 1 sprig parsley

Baked Cod in a Tin

Canned cod is a simple dish that combines loins of desalted cod coated in a light batter of flour, fried until achieving a crispy texture on the outside and tender on the inside, flavored with garlic that adds an extra touch of flavor.

Ingredients

Servings:

Main Ingredients

1 kgslices of desalted cod
6 clovesgarlic
200 gflour
1 glasswhite wine
20 mloil
20 gsweet red pepper
1 sprigparsley

Nutritional Information

Per Serving (Approx.)

Calories

700 kcal

Protein

60 g

Fat

9 g

Carbohydrates

91 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Desalt the cod loins in cold water for 48 hours, changing the water at least three times to remove the excess salt and ensure that the cod is well-cleaned.
Note: For a detailed desalting guide, visit: How to Soak the Cod.
Once desalinated, drain the cod loins and gently pat them dry with a kitchen paper to remove the excess water. Next, lightly flour the entire surface of the loins, ensuring they are well-coated but not excessively floured.
In a skillet, add a good splash of olive oil (approximately 4 tablespoons) and heat over medium heat. When the oil is hot (until it starts to shimmer), place the cod loins in the skillet skin-side down, frying them for about 3-4 minutes until golden.
Using tongs, carefully remove the cod loins from the skillet and place them onto a baking tray with high sides, leaving space between them to ensure even cooking.
Preheat the oven to 220ºC to get it nice and hot before placing the tray with the cod loins inside.
Slice half of the garlic cloves (approximately 4-5 cloves) so that they achieve a fine and even texture.
Add the sliced garlic to the hot oil in the pan (without removing any possible leftover salt cod) and let them sauté on low heat for about 2-3 minutes, being careful not to burn them.
When the garlic is golden, add the sweet paprika (one tablespoon) to the pan, stirring quickly to prevent it from burning. Then, incorporate a glass of white wine (about 200 ml) and stir well to combine the flavors. Allow the mixture to evaporate for 2-3 minutes.
Let this mixture cook over medium heat for about 3-4 minutes, until the wine has reduced slightly, and the flavors have intensified.
Pour the oil with the garlic over the fillets in the tray, making sure each fillet is well coated, distributing the mixture evenly.
Make a mince with the remaining garlic (also 4-5 cloves of garlic) and a good handful of fresh parsley (about 30 grams), chopping it all finely. Sprinkle this mince over the cod loins in the baking dish to add flavor.
Place the baking dish in the preheated oven at 200ºC for about 8-10 minutes, or until the cod is cooked and the flavors are well integrated.

Recommendations & Tricks

Make sure to soak the cod in advance, leaving it in the refrigerator with water for 24 to 48 hours, changing the water every 8 hours for a milder and more balanced flavor.
When frying the garlic, be careful not to burn it, as it can make the dish bitter; fry it over medium heat and remove it when it is golden and fragrant.
Serve the baked cod immediately after taking it out of the oven, accompanied by a good drizzle of extra virgin olive oil and a bit of chopped parsley to enhance the flavors.