300 g of fresh cod in two loins.

1 Piquillo pepper cut into thin strips.

1 tender courgette cut into thin strips without removing the skin.

1 clove of garlic finely chopped.

Sea salt to taste.

1 turn of Chef’s Pepper mill.

1 tablespoon of lime juice.

1 tablespoon finely chopped parsley.

2 tablespoons of GUAiNOS chilli flavoured Extra Virgin Olive Oil.

2 teaspoons of GUAiNOS Cava jam.


  • Wash the cod well and pat dry with kitchen paper. Place in a glass or plastic container for marinating.
  • Mix a tablespoon of olive oil flavoured with chilli, parsley, chef’s pepper, sea salt and lime juice. Coat the fish with this mixture. Cover with cling film and store in the fridge. Marinate for at least one hour.
  • In a low saucepan, place a tablespoon of chilli flavoured Extra Virgin Olive Oil over medium-low heat. Add the finely chopped garlic. Sauté until it begins to brown.
  • Add the piquillo pepper strips, turn the heat up to medium-high, and sauté until it starts to cook. Add the courgette in thin strips and sauté for two minutes. Turn off the heat, remove the garnish and set aside.
  • Take the loins out of the fridge. Place the steamer accessory in a pot and place the cod on top. Put the lid on and place over high heat. Bear in mind that the fish cooks quickly and should not overcook. Once ready, set aside.

  • Serve one loin of fish on each plate. Drizzle with a teaspoon of Cava Jam.
  • Place the courgette and pepper garnish on top of the loin.