Sauté of codfish cheeks with garlic and chilli, by Lillian Barros
5 chive stalks
2 garlic cloves
1 drizzle of extra virgin olive oil
Black pepper to taste
A simple and perfect recipe for summer: Codfish Cheek Sauté in garlic and chilli! How about it?
In a non-stick frying pan, seal the codfish cheeks over a high heat just seasoned with a little ground black pepper to taste. Set aside.
In the same pan used, heat a drizzle of olive oil, and add the garlic and chopped chillies over a low heat so as not to burn the garlic.
Cook until golden brown. Turn off the heat, add the sealed cheeks and sauté them.
Sprinkle the coarsely chopped chives on the plate.