Baked kokotxas (hake cheeks) on a bed of roasted peppers prove that a noble cut of cod doesn't need complicated techniques to shine. The sweetness of roasted red peppers contrasts with the marine gelatin of the kokotxas, and the oven concentrates the juices into a succulent, easy, and Mediterranean-inspired dish.
Not all kokotxas need pil-pil sauce. This baked recipe is perfect for those looking for a flavorful dish with minimal effort. The roasted peppers provide sweetness, and the golden garlic adds depth.
Ingredients
- 500g of desalted cod kokotxas (we use Desalted Cod Kokotxas - 500g)
- 1 jar of piquillo peppers (or roasted peppers)
- 6 cloves of sliced garlic
- Extra virgin olive oil
- Fresh chopped parsley
- Salt and pepper
Step-by-step preparation
- Prepare the base Preheat the oven to 200°C. In a baking dish, arrange the peppers cut into strips as a bed.
- Assemble Place the kokotxas on top of the peppers. Distribute the garlic slices over them. Drizzle generously with olive oil. Season with salt and pepper.
- Bake Bake for 12-15 minutes at 200°C. The kokotxas should be juicy, not dry.
- Serve Sprinkle with fresh parsley. Serve directly from the dish.
Buy it at BacalaloDesalted Cod Kokotxas - 500g€21.97 · Refrigerated 24-48h delivery →Frequently asked questions
Should I roast the peppers at home or use jarred ones?
Homemade peppers offer a more smoky flavor, but good quality piquillo or jarred roasted peppers work perfectly and save time.
How long do kokotxas need in the oven?
Not long: 8-10 minutes at 180°C on top of already roasted peppers. Just enough for them to be succulent without drying out.
Can this be prepared in advance?
Yes, prepare the roasted peppers beforehand and bake the kokotxas just before serving to maintain their texture.
