Bacalao a la Riojana with crispy garlic

PT45M

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Ingredients

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1
Preheat the oven to 220°C/gas mark 7
2
Place the tomatoes and peppers on a large baking tray and roast for 15 minutes, then leave to cool slightly
3
Once cool enough to handle, rub off the skins with a kitchen cloth. Transfer to a blender and blitz until smooth
4
Add 2cm depth of olive oil to a saucepan and heat to 160°C. Add the sliced garlic and fry until golden brown and crispy. Remove with a slotted spoon and drain any excess oil
5
Season the cod fillets with salt. Heat a non-stick frying pan over a medium heat, and fry the fillets skin-side down until crisp
6
Carefully turn the fillets over, add the tomato and pepper sauce to the pan and continue to cook until the cod is cooked through and flakes easily
7
Serve in deep bowls with the sauce poured over, a drizzle of olive oil, a few cress shoots and pickled chilli peppers, if liked. Serve the crispy garlic on the side to be sprinkled on at the table
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