Pescado Recipe
Black garlic brushed baked cod. Vidalia onion & guajillo sauce, herb baked crumb crumble.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sauce
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced Vidalia onion and sauté until translucent, about 5 minutes.
- 2
Add Peppers and Tomatoes
Remove stems and seeds from guajillo peppers, then add them to the saucepan. Pour in the canned diced tomatoes, and season with salt and black pepper. Simmer for about 15 minutes.
- 3
Blend the Sauce
Using an immersion blender, blend the sauce until smooth. Set aside.
- 4
Prepare the Cod
Preheat the oven to 400°F (200°C). Brush the cod fillets with the remaining olive oil and minced black garlic. Season with salt and pepper.
- 5
Bake the Cod
Place the cod on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the cod is cooked through and flakes easily.
- 6
Prepare the Crumble Topping
In a small bowl, mix breadcrumbs with chopped fresh herbs and a drizzle of olive oil. Sprinkle the mixture over the cod fillets during the last 5 minutes of baking.
- 7
Serve
Serve the baked cod fillets topped with the Vidalia onion and guajillo sauce.