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Ingredients (serves 4)
•1 jar “piquillo” peppers
•8 pickled artichoke hearts
•3 tablespoons extra virgin olive oil
•2 cloves garlic
•1/2 cup plain flour
•1 cup extra virgin olive oil
Cut cod into 5cm chunks and dip in egg and then flour. Sprinkle with salt and pepper and set aside.
Place olive oil in saucepan and warm. Add 2 peeled and sliced cloves of garlic and heat till garlic begins to golden.
Then add thinly sliced “piquillo” peppers and cook on high heat for 15 minutes.
Remove from heat and stir.
Take artichoke hearts and dip in egg and then flour. Sprinkle with salt and pepper and set aside.
In a small frying pan, add oil to cover 2cm and when hot add cod chunks and fry slowly, turning gently till golden. Fry the artichokes in the same manner.
Serve on plate with cod in centre and, peppers on one side and artichokes on the other.