Bacalao En Salsa Verde (Spanish Cod With Garlic &amp; Parsley)

Tip: click step to get into cook mode

¼ cup extra virgin olive oil (60 ml)

2 cod fillets (7 oz / 200 grams each)

¼ cup all-purpose flour (30 grams)

6 cloves garlic

¼ cup chopped fresh parsley (16 grams)

1 ½ cups white wine (360 ml)

12 jumbo raw shrimp (peeled & deveined)

pinch sea salt

dash black pepper

Roughly chop the garlic, pat the shrimp dry and season with sea salt & black pepper, pat the cod fillets dry and season with sea salt (if using regular cod fillets), add the flour into a shallow bowl and season with black pepper, mix together, then coat the cod fillets in the flour mixture
Heat a large fry pan with a medium heat and add in the olive oil, once it gets hot add the coated cod fillets into the pan, cook for 3 to 5 minutes per side, depending on the thickness, then remove from the pan and set aside
Using the same pan, lower to a low heat, add in the chopped garlic, mix with the olive oil, after 1 minute add in the white wine and chopped parsley, raise back to a medium heat, simmer for 3 minutes, then add in the cod fillets back into the pan and the shrimp, all in a single layer, place a lid on the pan and simmer for 2 minutes
Add the cod fillets into serving dishes, decorate the shrimp around the cod and top off with a generous portion of the garlic and parsley sauce, serve at once, enjoy!