Part 2/6:
Ana starts by emphasizing the importance of selecting the right type of fish. For this specific recipe, she uses 700g of cod, which is commonly found in the UK, but she notes that tilapia would be her ideal choice if available. Cod, which is fresh before being salted into bacalao, is an excellent alternative. She suggests any fish that cooks quickly, such as St. Peter's fish or similar types.
Before cooking, the fish is seasoned thoughtfully. Ana adds a sprinkle of salt, black pepper, and lemon pepper – a delightful combination of lemon and spice. Fresh lemon zest and juice enhance the marination, providing a burst of freshness that perfectly complements the fish.
Prepping the Potatoes