Bacalao con Salsa Piquillo (Imprimir)
Delicados filetes de bacalao horneados servidos con una suave salsa de pimientos del piquillo, un plato español elegante y sencillo.
# Ingredientes:
→ Fish
01 -
4 cod fillets (170 g each), skinless and boneless
02 -
1 tbsp olive oil
03 -
Salt and black pepper, to taste
04 -
Lemon wedges, to serve
→ Piquillo Pepper Sauce
05 -
200 g piquillo peppers, drained
06 -
1 small shallot, chopped
07 -
1 garlic clove, minced
08 -
1 tbsp olive oil
09 -
½ tsp smoked paprika
10 -
1 tbsp sherry vinegar or red wine vinegar
11 -
3 tbsp vegetable stock or water
12 -
Salt and pepper, to taste
# Instrucciones:
01 -
Preheat oven to 190°C. Line a baking dish with parchment paper.
02 -
Pat cod fillets dry, place them in the dish, drizzle with olive oil, and season with salt and pepper. Bake for 15–20 minutes, or until the fish flakes easily with a fork.
03 -
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté shallot and garlic for 2–3 minutes until soft.
04 -
Add piquillo peppers, smoked paprika, and vinegar. Cook for 2 minutes more.
05 -
Transfer mixture to a blender with stock or water. Blend until smooth. Season with salt and pepper to taste.
06 -
Spoon warm sauce onto plates and top with baked cod. Serve with lemon wedges.
# Notas:
01 -
Excellent with sautéed spinach, roasted potatoes, or rice.
02 -
Piquillo peppers can be substituted with roasted red peppers for a milder sauce.
03 -
For a richer sauce, blend in 1 tbsp of cream or Greek yogurt (not dairy-free).