Everyday Legends Spanish dairy-free gluten-free-adaptable nut-free egg-free

Catalan Garlic Baked Salt Cod — Bacalao a la Llauna

Catalan oven-baked salt cod fillets in a tin tray with garlic, pimenton, parsley, and white wine, finished with a glossy pan sauce and served with crusty bread for mopping.

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Spanish

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

10 minsPrep

25 minsCook

35 minsTotal

MediumLevel

🥤Penedes Xarello 🥤Greek Assyrtiko

Nutrition per Serving

520 Calories

48g Protein

22g Fat

28g Carbs

1g Sugar

2g Fiber

1240mg Sodium

85mg Chol

Ingredients

For 2 servings

Instructions

Prep

Heat oven to 200C. Drain desalted cod, pat dry, slice into 8 portions. Thinly slice 10 garlic cloves and chop 20g parsley. Dust cod portions in flour, shaking off excess.

Sear

Heat 60ml olive oil in a large oven-proof tin over medium-high heat for 1 minute. Working in batches if needed, sear cod skin-side down 2–3 minutes until golden brown.

Bloom

Lower heat to medium, scatter sliced garlic and bay leaves around cod, cook 90 seconds until garlic turns pale gold. Stir in pimenton off heat for 15 seconds, pour in remaining 60ml olive oil.

Roast

Pour white wine around cod, season with salt and pepper. Transfer tin to hot oven 12–14 minutes until cod flakes easily and sauce thickens at edges.

Plate

Lift tin to table on a board, scatter chopped parsley over cod, serve from tray with toasted country bread alongside for mopping the garlic-pimenton sauce.

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