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Spanish Garlic Fish

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 fillets
Course: Dinner
Cuisine: Mediterranean, Spanish
Calories: 265
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Using the same pan, add the sliced garlic and crushed red pepper. Cook 30–60 seconds until fragrant but not burnt.
  5. Add lemon juice and chopped parsley to the pan. Mix and season with salt and pepper as needed.
  6. 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.