Cod pil-pil style

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.

SERVING

• Place the cod loin on a plate and cover with the pil-pil sauce.
• Decorate with fried garlic, chilli peppers and parsley.