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Spanish Garlic Fish
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The ICONIC Spanish Garlic Fish

This Spanish Garlic Fish is a fast, iconic one-pan Mediterranean recipe made with tender white fish seared in olive oil and infused with sliced garlic, parsley, lemon, and a hint of crushed red pepper. A bold, aromatic, low-carb dish ready in under 15 minutes.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dinner
Cuisine: Mediterranean, Spanish
Keyword: bacalao al ajillo, healthy dinner, low carb fish, one pan fish, spanish garlic fish
Servings: 6 fillets
Calories: 265kcal

Equipment

  • large pan or skillet
  • mortar and pestle or food processor
  • spatula
  • cutting board
  • Chef's knife

Ingredients

  • 6 cod fillets (about 4 oz each), or other white fish
  • 1/3 cup extra virgin olive oil (90 ml), for frying
  • 6 garlic cloves, thinly sliced
  • 1/4 tsp crushed red pepper
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley
  • 2 garlic cloves, roughly chopped (for paste)
  • 2 tbsp chopped parsley (for paste)
  • 2 tbsp extra virgin olive oil (30 ml, for paste)
  • sea salt and black pepper, to taste

Instructions

  • In a mortar and pestle, crush the chopped garlic cloves with parsley and a pinch of salt until a paste forms. Mix in the 2 tablespoons of olive oil and set aside.
  • Pat the cod fillets completely dry and season both sides with salt and pepper. Heat a large pan over medium heat and add the 1/3 cup olive oil.
  • Once the oil is hot, place the cod fillets in a single layer, skin side down. Sear for 3 minutes per side until cooked through. Remove from the pan.
  • Using the same pan, add the sliced garlic and crushed red pepper. Cook 30–60 seconds until fragrant but not burnt.
  • Add lemon juice and chopped parsley to the pan. Mix and season with salt and pepper as needed.
  • Return the cod fillets to the pan and spoon the fragrant garlic oil over them. Top each with a small amount of the raw garlic-parsley paste. Serve directly from the pan.

Notes

Pat the fish completely dry before searing to achieve a golden crust. Watch the sliced garlic closely to prevent burning. Use high-quality extra virgin olive oil for authentic Spanish flavor. Store fish and sauce separately for best texture.