Olive Oil Poached Cod

1. 1

   Begin by removing the cod skin (optional) and divide the loins to the middle, removing the central bone and other visible ones. Dry the cod pieces with kitchen paper.

2. 2

   In a small saucepan (to reduce the amount of olive oil that you will spend in this recipe, use a saucepan big enough to accommodate the cod fillets without overlapping, but without being too big), put the olive oil, garlic, bay leaf and thyme. Allow to warm, without boiling, for 10 minutes. If you use a cooking thermometer, the temperature of the oil should stay around 70u00b0 to 80u00b0 C.

3. 3

   Add the cod pieces and, if necessary, add a little more olive oil until the cod is completely submerged. Keep the pan uncovered and the oil temperature as indicated, in very low heat, for about 20 minutes (you can see, pressing with the back of a fork, for example, if the fish is flaking, a sign that is ready).

4. 4

   Serve with your chosen side dish. Here it was simply mashed potatoes and cherry tomatoes sauteed in a little of the cod olive oil.

* Per serving · 4 servings · Values may vary.

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