Cod with pil pil sauce

Brown 3 cloves of garlic cut into slices with a drizzle of olive oil. Once done, remove and set aside.

Season the cod loins with salt and pepper (in our case fresh) and place them in the same oil in which the garlic was cooked, skin side up. Lower the heat and cook for 4 minutes (depending on the thickness of the fish).

Turn the fish over and cook again for another 4 minutes. Once done, remove the fish.

Finally, bind the gelatin released by the cod with the oil. TIP! So that the pil pil stays perfect, we have bound it with a strainer by turning it around. Serve the cod loins with a good spoonful of pil pil on top, fresh parsley and the slices of garlic previously browned.