Bacalao Al Pil-Pil with Lemon and Garlic
A silky, emulsified cod dish where oil and garlic create a luxurious sauce that clings to the tender salted cod, a signature Basque preparation. This basque-inspired seafood ready in about 25 minutes pairs olive oil, thinly sliced garlic cloves, thinly sliced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 10 oz, soaked overnight in cold water salted cod
- 1/2 cup olive oil
- 4, thinly sliced garlic cloves
- 1, thinly sliced lemon
- 3 tbsp, chopped fresh parsley
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat soaked cod dry with paper towels and cut into 1-inch pieces. Heat 3 tbsp olive oil in a small saucepan over low heat until shimmering, then add garlic and cook gently for 3 minutes until golden but not browned.
- Step 2: Remove garlic from oil with a slotted spoon, reserving the oil. Add cod pieces to the pan and cook gently for 5 minutes per side until tender. Remove cod and set aside.
- Step 3: Return the garlic oil to the pan over low heat. Gradually whisk in 1/4 cup olive oil in a slow, steady stream while cooking for 3-4 minutes, until the mixture emulsifies and thickens slightly to a sauce-like consistency.
- Step 4: Reduce heat to very low, add cooked cod and lemon slices, and gently stir for 1 minute until the sauce coats the fish. Stir in 3 tbsp chopped parsley, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 5: Serve immediately, spooning the sauce generously over the cod, with crusty bread to soak up the rich pil-pil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bacalao Al Pil-Pil with Lemon and Garlic take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bacalao Al Pil-Pil with Lemon and Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Bacalao Al Pil-Pil with Lemon and Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bacalao Al Pil-Pil with Lemon and Garlic for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bacalao Al Pil-Pil with Lemon and Garlic?
Basque seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
