Authentic home cooking from Spain, with US measurements. 
Baked Cod with Alioli Crust
Cod is clearly one of the favorite fish on my blog. Whether in inland or coastal cooking, it's a fish that's always present, even though it's often associated with Lent, muleteers, and other stories. This method, which involves cooking the fish in two stages (first poaching, then baking under the broiler), requires careful timing so you don't overcook it, as was common in the past with most fish. Times have changed, and there's nothing better than perfectly cooked cod—white, flaky, and juicy. Here’s the recipe:
Baked Cod with Alioli Crust
Cod is clearly one of the favorite fish on my blog. Whether in inland or coastal cooking, it's a fish that's always present, even though it's often associated with Lent, muleteers, and other stories. This method, which involves cooking the fish in two stages (first poaching, then baking under the broiler), requires careful timing so you don't overcook it, as was common in the past with most fish. Times have changed, and there's nothing better than perfectly cooked cod—white, flaky, and juicy. Here’s the recipe:
Open in Cookpad AppSteps
- 1
Fry the garlic in plenty of oil, then let the oil cool to about 140°F (60°C). Add the pieces of cod and poach them for 15 minutes. Remove and set aside the cod.
- 2
In the same oil, lightly fry the bell pepper, onion, and tomato with a pinch of salt. Remove and set aside.
- 3
While the vegetables are cooking, make the alioli by blending oil, garlic, and salt. Once it's ready, stir in the chopped almonds.
- 4
Place the cod in a baking dish. Cover with the alioli and broil for about 5–6 minutes (it's best to keep an eye on it and remove when the top is golden brown).
- 5
To serve, arrange the vegetables as a base, place the cod fillet on top, and garnish with a ring of balsamic glaze or, if you prefer, a reduction of sherry or port wine.
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