Grilled Black Cod with Fried Garlic and Chillies

Ingredients for Grilled Black Cod with Fried Garlic and Chillies

• 6 7- to 230g black cod fillets (about 1 inch thick)

• Sale grosso kosher

• 90ml extra-virgin olive oil (preferably Spanish)

• 4 garlic cloves, thinly sliced crosswise

• 1 dried guindilla chilli, crumbled, or 1/2 teaspoons dried crushed red pepper

• 3 cucchiai di prezzemolo italiano fresco tritato

• Fish grill basket (optional)

Lightly brush fish grill basket with oil (if using), or brush grill rack with oil, and prepare barbecue (medium-high heat). Sprinkle fish on both sides with coarse salt and pepper. Place fish in grill basket (if using) or directly on grill rack, skin side down. Grill fish until opaque in centre, 4 to 5 minutes per side. Transfer to platter; cover to keep warm.

Heat 6 tablespoons oil in small skillet over high heat. Add garlic and sautéuntil fragrant and light golden, about 1 minute. Add crumbled chilli or crushed red pepper; stir 15 seconds. Immediately pour garlic chilli oil over fish. Sprinkle with chopped parsley and serve.

The traditional chilli for the garlic sauce is guindilla, a small, elongated, medium-hot Spanish chilli that's usually sold dried. This chilli may be difficult to find, but ordinary dried crushed red pepper makes an excellent substitute.

Avvertenza

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