José Pizarro's Norwegian cod a la donostiarra

Looking for a simple fish recipe that's packed with flavour? Look no further than this brilliant recipe from José Pizarro, which makes use of beautiful Norwegian cod fillets

Serves 2

Preparation time 5 minutes

Cooking time 10 minutes


  • 5 tbsp extra virgin olive oil
  • 1 bulb garlic, cloves finely sliced
  • 2 choricero dried chillies
  • 2 tsp pimentón (smoked paprika)
  • 1 tbsp apple vinegar
  • 1 tbsp olive oil
  • 2x 200g chunky Norwegian cod loin fillets
  • 1 tbsp chopped parsley


  1. In a non-stick sauté pan, heat the oil over a low heat and add the garlic and dried chillies. Cook gently until the garlic has just started to turn golden and smell fragrant.
  2. Remove from the heat and pour into a bowl, and add the pimentón and vinegar and some salt and pepper. Season the cod fillets.
  3. Heat 1 tbsp of oil in the pan and fry the cod for 2-3 minutes each side until golden brown and just cooked. Set aside to rest for a minute.
  4. Pour any of the juices from the fish back into the pan you cooked it in and add the oil and garlic mixture. Whisk together over a low heat then serve the fish with the spiced garlic oil drizzled over and a sprinkling of parsley.

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