30 min
Type of dish: Finger foods
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 0.267 kg
Micromesclun, bag 1.667 g
Purple onion from Zalla 0.033 kg
Small golden apple 0.005 kg
Bread 0.833 g
White stock 0.033 l

For the cod:

  • Confit the garlic and the dried chilli pepper with virgin olive oil on a low heat. Once browned set aside for later.
  • Once the temperature of the oil reduces, add the cod (skin side up, making sure the skin does not touch the saucepan) and allow to simmer on a low heat.
  • When the cod is cooked, allow everything to cool and separate the cod from the oil.

For the pil-pil:

  • Emulsify the pil-pil sauce with a metal whisk or with a strainer.
  • Add the pil-pil sauce to the cod and heat everything together.


  • Place the cod loin on a plate and cover with the pil-pil sauce.
  • Decorate with fried garlic, chilli peppers and parsley.
Nutritional information (1 portion)
Fiber 0.81 g
Saturates 4.04 g
Monounsaturated fatty acids 18.87 g
Polyunsaturated fatty acids 3.25 g
Cholesterol 26.67 mg
Calcium 25.37 mg
Iron 1.32 mg
Zinc 0.24 mg
Vitamin A 13.96 ug
Vitamin C 3.95 g
Folic acid 13.37 ug
Salt (Sodium) 217.66 mg
Sugars 0.61 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.