Baked Cod
- Gluten Free
- Lactose Free
- Energy Kcal 442
- Carbohydrates g 7.6
- of which sugars g 4.3
- Protein g 37.6
- Fats g 27.5
- of which saturated fat g 3.89
- Fiber g 5
- Cholesterol mg 75
- Sodium mg 3571
- Difficulty: Average
- Prep time: 15 min
- Cook time: 40 min
- Serving: 4
- Cost: Average
PRESENTATION
Baked salt cod, or baccalà al forno, is a seriously classic dish in northern and central Italy, especially in Veneto and Toscana. I mean, families there have been whipping up these traditional salt cod dishes for ages. It's pretty simple—grab some baccalà, which is salted cod that's soaked to ditch the excess salt, then bake it until it's tender and just a bit golden on the edges. And look, folks in Vicenza? They love the slow-cooked style with milk and onions for a more moist dish. Meanwhile, in Tuscany, the tomato-based baccalà alla livornese is super popular.
This oven-baked version? It's lighter, perfect for when you want that rich flavor without frying. Plus, it is one of those salt cod recipes that pops up during winter, especially around the holidays. It’s a nice switch from fried fish while still feeling special and homey.
Adding Brussels sprouts and leeks on the side—seriously good—gives the dish even more appeal. Toss them in a herby sauce for a fresh, almost zesty vibe. Those veggies just soak up the savory goodness from the fish and herbs—making the plate both crispy and comforting. Fans of baked salt cod often tweak it with different herbs or toss in some extra garlic for a real punch, enhancing the fish’s natural flaky texture.
Thing is, there's a lot of pride in how families in Veneto and Toscana each have their own unique spin on these salt cod recipes. No matter the variations, it’s all about letting the traditional salt cod really shine. For anyone who loves traditional salt cod dishes or wants to dive into Italian cooking, this recipe is a must-try. It's a simple way to bring a piece of Italy's culinary heritage into your home. And look, all the hearty and savory vibes make winter dinners feel so so special. So, gather your ingredients and enjoy a taste of Italian tradition with this tasty baked salt cod recipe. And the sauce? Oh, it’s amazing.
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- INGREDIENTS
- Codfish 1.5 lbs (680 g) - desalted
- Brussels sprouts 0.5 lb (250 g)
- Rosemary 2 sprigs
- Sage 1 sprig
- Leeks ½
- Mustard 2.7 tbsp (40 g)
- White wine 0.4 cup (90 g)
- Extra virgin olive oil 6 ½ tbsp (90 g)
- Black pepper to taste
- Fine salt to taste
How to prepare Baked Cod
To prepare the baked cod, first cut the cod fillet (already desalted) into four pieces (1-2). Wash and slice the leek 3.
Wash the Brussels sprouts, remove the outer leaves if they are a bit wilted, then cut them in half 4. Finely chop sage and rosemary 5. Set aside these ingredients and focus on the dressing sauce: in a tall glass, pour the white wine 6,
the mustard, the olive oil 7, and half of the chopped herbs as per the recipe 8. Blend everything with an immersion blender 9
until you obtain a smooth and homogeneous sauce 10. In a bowl, mix the leek with the Brussels sprouts and dress with part of the emulsion 11; adjust the salt but moderately 12, considering that the cod, even when desalted, will still be quite savory.
In a baking dish lightly oiled at the bottom, pour the already seasoned side dish 13 and place the cod fillets in the center 14, which you will drizzle with the remaining emulsion 15.
Add pepper and distribute the rest of the aromatic herbs 16. Bake in a preheated static oven at 392°F for about 35-40 minutes (check the cooking from time to time, as it may vary depending on the size of the fillets). Once cooked, remove the baking dish from the oven 17 and serve the baked cod hot, accompanied by the vegetable side dish 18!