This recipe is inspired by the Spanish-Catalan dish bacalao a la muselina de ajo, though here we replace the traditional salt cod with fresh fish (any firm-fleshed white fish works here).
You can serve the fish on a light tomato sauce (as described in the recipe below) or on a bed of garlicky spinach as pictured here (accompanied by a bowl of golden quinoa tabouleh.
(All three recipes are from: Zest for Life, The Mediterranean Anti-Cancer Diet.) Serves 4.
- 4 tbsp olive oil
- 4 cloves garlic, chopped
- 15oz/400 g tomatoes, coarsely chopped (fresh or from a jar)
- pinch of mixed herbs (bay leaf, rosemary, oregano)
- 1.5lb/700g cod or other firm-fleshed fish
- 2 tbsp flour
- salt & freshly ground black pepper
Garlic crust
- 1 egg, yolk and egg white placed in two separate bowls
- 2 cloves garlic, crushed
- 1 pinch paprika powder
- 4fl oz/½ cup/120ml olive oil
- a squeeze of lemon juice
- salt & freshly ground black pepper
Start with the tomato sauce: put 2 tablespoons olive oil into a medium sized pot and cook the chopped garlic for 30-40 seconds until soft but not golden. Add tomatoes and herbs and cook for 15-20 minutes. Season with salt and pepper and transfer to an ovenproof dish.
Dry fish with kitchen paper and lightly toss in flour. Pour remaining olive oil into a skillet and cook fish on low heat for 3-4 minutes on each side. Place atop the tomato sauce in the ceramic dish, cover with foil and keep warm. Preheat grill on medium setting.
Prepare garlic crust: place egg yolk, crushed garlic, pepper, salt and paprika in a small bowl. Using an electric whisk, beat these until combined and then add oil to the egg mixture: at first in small drops, mixing well, then growing to a thin trickle as the mayonnaise comes together. Whisk steadily while the mixture thickens. When all the oil has been amalgamated, add lemon juice, salt and pepper to taste.
Wash and dry beaters and whisk the egg whites until firm. Fold the egg whites into the mayonnaise to obtain a smooth, fluffy mousse. Spread an even layer of this garlicky mousse over the fish and grill until golden (approximately 2-3 minutes). Serve immediately.
