The following fish recipe yields a delicious, garlic infused, parsley sauce and delicate, moist cod. Our cod sautéed in olive oil with parsley and garlic recipe does call for a good amount of olive oil but it forms the base of the green sauce as well as the basting liquid so we suggest you incorporate the entire 1/4 cup of olive oil.
Cod is a very easy fish to prepare requiring little manipulation, not to mention it’s sweet flavor profile and lean consistency. Many Italians consume both dried and salted cod fish (Pesce stocco, the dried not salted cod fish, is often confused with baccalà which is dried salted cod fish) but we think the fresh variety is superior.
- ¼ cup of olive oil
- Bunch of parsley, finely chopped
- Kosher salt and freshly ground black pepper
- 4-5 cloves of garlic, finely diced
- 1-2 pounds of cod
- Begin by slowly warming up the olive oil in a large saute pan (on low heat). Add the chopped garlic and stir (cook for 4-5 minute). Season both sides of the fish with salt and pepper. Add the fish and raise the heat to medium-low, cook the fish for 8-10 minutes. Add the parsley and cook for another 4-5 minutes.