Canarian-Style Cod
A source of protein and omega-3 fatty acids, this dish supports heart and brain health. Garlic and lemon add antioxidants and enhance flavor, while olive oil provides healthy fats.
Clean cod (500 g), gut it, remove the gills and any blood along the backbone. Cut along the spine and open the fish like a book, then dry it with paper towels.
Slice garlic (18 g) thinly. Warm olive oil (60 g) over low heat, add the garlic, and infuse for 5-7 minutes: it should flavor the oil without turning dark brown.
Brush the fish with part of the garlic oil, season with table salt (3 g) and black pepper (0.5 g), place it on a tray, and bake at 220 °C for 15-18 minutes. A couple of minutes before the fish is ready, rewarm the remaining garlic oil, spoon it over the fish, sprinkle with parsley (10 g), and serve with lemon (30 g).
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