Codfish In Olive Oil & Garlic Recipe

Prepare cod

Pat the cod fillets dry with paper towels. Season both sides evenly with 1 1/2 tsp coarse sea salt and 1/2 tsp freshly ground black pepper.

Marinate

Place seasoned cod in a shallow dish. Pour 2 tablespoons lemon juice over the fillets, then add 1/4 cup of the extra-virgin olive oil. Turn the fillets to coat. Let sit at room temperature for 10–15 minutes while you prepare aromatics (or refrigerate up to 30 minutes).

Prepare garlic confit-style

In a small saucepan or skillet, combine the remaining 1/4 cup extra-virgin olive oil with the 6 thinly sliced garlic cloves and the finely minced shallot. Warm gently over low heat — oil should shimmer but not sizzle. Cook the garlic and shallot slowly for 6–8 minutes, stirring occasionally, until garlic is fragrant and just beginning to turn pale gold (do not brown). This mellows the garlic and infuses the oil.

Add herbs & spice

Stir in the 1 tablespoon chopped fresh thyme leaves (or dried), 1/4 teaspoon red pepper flakes if using, and about half (2 tablespoons) of the chopped parsley into the warm garlic oil. Remove from heat and let the flavors steep for 2 minutes.

Combine with cod

Carefully pour the warm garlic-and-herb oil over the marinated cod fillets in the shallow dish, making sure garlic slices settle on top of the fish. Spoon a little of the oil and garlic over each fillet to coat.

Baking option (recommended for even, gentle cooking)

Preheat oven to 375°F (190°C). Transfer cod with oil and garlic to an ovenproof baking dish or leave in the shallow dish if ovenproof. Bake uncovered for 10–14 minutes, depending on thickness (about 10 minutes per inch of thickness), until fish flakes easily with a fork and is opaque through the center. Internal temperature should reach 135–140°F (57–60°C) for moist, just-done cod.

Pan-sear option (quicker, lightly caramelized top)

Heat a nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, place cod fillets in the skillet, garlic slices on top. Sear without moving for 3–4 minutes until a light golden crust forms, then reduce heat to medium-low, spoon some of the warm garlic oil over the fillets, cover loosely, and cook another 3–5 minutes until fish is opaque and flakes with a fork.

Rest

Remove cooked cod to a warm platter and let rest 2 minutes. Spoon any remaining garlic oil and slices from the pan or baking dish over the fillets.

Season & garnish

Taste and sprinkle the finishing 1/4 teaspoon coarse sea salt if needed. Scatter the remaining chopped parsley over the fish, drizzle with the extra 1 tablespoon olive oil, and serve with lemon wedges for squeezing.

Serve hot with simple sides such as steamed potatoes, crusty bread to mop up the garlic oil, sautéed greens, or a light salad. Leftover fish can be flaked into salads or served chilled with more olive oil and lemon.