How to make Jose Pizarro’s pan fried cod a la donostiarra

5 tbsp extra virgin olive oil
1 bulb garlic, cloves finely sliced
2 choricero dried chillies
2 tsp pimenton 
1 tbps apple vinegar
1 tbsp olive oil
2 x 200g chunky cod loin fillets
1 tbsp chopped parsley

In a non-stick saute pan, heat the oil over a low heat and add the garlic and dried chillies. Cook gently until the garlic has just started to golden and smell fragrant.

Remove from the heat and pour into a bowl. Add the pimenton and vinegar. Add salt and pepper to taste.

Season the cod fillets. Heat 1 tbsp of oil in the pan and fry the cod for 2-3 minutes each side until golden brown and just cooked.

Set aside to rest for a minute. Pour any of the juices from the fish back into the pan and add the oil and garlic mixture.

Whisk together over a low heat then serve the fish with the spiced garlic oil drizzled over with a sprinkling of parsley.

Recipe was provided by Jose Pizarro for Norwegian Seafood Council