Cod With Peas And Parsley | Bacalao en salsa verde

Serves 4 as a main dish, preparation time 5 minutes, cooking time 20 minutes.

INGREDIENTS

• 100ml olive oil

• 5 garlic cloves

• 1 teaspoon plain flour

• 50ml white wine

• 200ml fish stock (fresh or from a stock cube)

• Small bunch flat-leaf parsley, finely chopped

• 1 x 142-g tinned cooked peas drained or 100g frozen peas, defrosted

• 1kg cod fillet, cut into 4 portions

• Sea salt and freshly ground white pepper

DIRECTIONS

1. Put the olive oil and garlic in a large frying pan and place over a medium heat (you want to start frying from cold so that the oil becomes infused with the garlic aroma). When the garlic starts to golden, add the flour and toast it for a minute or so before adding the white wine, stirring all the time. Add the fish stock, little by little, stirring constantly so you get a smooth sauce.

2. Add the chopped parsley and peas and bring to the boil. Season the cod fillets and then place in the pan, skin-side down, and reduce the heat to low.

3. Cook the fillets for 3 minutes, shaking the pan gently to release the juices from the fish - this will make the sauce even more delicate and flavoursome. Turn the fillets over and cook for a further 4 minutes.