Neapolitan-style baked cod
- Energy Kcal 446
- Carbohydrates g 15.7
- of which sugars g 6
- Protein g 39
- Fats g 25.3
- of which saturated fat g 3.26
- Fiber g 3.2
- Cholesterol mg 83
- Sodium mg 3695
- Difficulty: Average
- Prep time: 20 min
- Cook time: 1 h 50 min
- Serving: 4
- Cost: Average
PRESENTATION
Simple Mediterranean flavor and family-friendly appeal come together in Neapolitan-style baked cod, a favorite for those who love Italian baked cod with plenty of fresh, robust taste. The rich tomato sauce adds a burst of color and flavor over the tender, flaky cod, while olives and capers bring that savory, briny bite everyone seems to enjoy. Presented with a bright hint of citrus from the baked cod with lemon, this dish has a nice look on the dinner table—definitely stands out during cozy weekend meals or when friends come over. Families often mention how moist and juicy each bite tastes, which makes it pretty easy for everyone, even picky eaters, to love seafood night... the traditional Italian vibe just adds to the comfort.
Busy families like the flexibility of this healthy cod recipe since Neapolitan-style baked cod can be center stage at a celebration or simply brighten up a weeknight dinner with something tasty yet wholesome. Pairing this simple dish with crusty bread or a basic salad works GREAT, plus the mild flavor means it fits almost any menu. With the protein power of moist cod and vegetables, plus that unmistakable Mediterranean baked fish goodness, home cooks see great results every time. Enjoyed as festive baccalà for special events or just as a GO-TO seafood recipe for reliable dinners, this quick baked cod wins points for taste, nutrition, and those inviting flavors. Serving up something that looks as beautiful as it tastes definitely brings all ages together—and since it feels both classic and current, this one tends to end up on repeat for a lot of home cooks (families and seafood fans agree: it’s absolutely DELICIOUS).
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- INGREDIENTS
- Desalted cod 1.75 lbs (800 g)
- Peeled tomatoes 2 ½ cups (600 g) - chopped
- Salted capers 0.75 oz (20 g)
- Gaeta olives ¾ cup (100 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Garlic 3 cloves
- Fine salt 1 pinch
- Peanut seed oil 3 cups (650 g)
- Type 00 flour 1.75 oz (50 g)
- Fresh chili pepper 1
- Parsley 1 sprig
- Vegetable oil 3 cups (650 g)
How to prepare Neapolitan-style baked cod
To prepare the Neapolitan-style cod dish, first cook the tomato sauce: in a pan with a bit of extra virgin olive oil, sauté the peeled garlic 1, then add the chopped chili pepper 2, and after a couple of minutes of browning, add the tomato pulp 3 and let it cook for about 15 minutes.
In the meantime, desalinate the capers by soaking them in a bowl with cold water 4 and then drain them 5 while waiting to add them to the pan. When the sauce is finished cooking, remove the garlic from the pan 6,
then add the black olives 7 and capers 8 and mix everything together.
In the meantime, take the cod 10 already desalted (if it was salted, you must leave it in water for 3 days, changing the water 2 or 3 times a day to desalinate it), remove the skin 11, and take out the bones using tweezers.
Cut it 13 into 8 pieces 14, then in a bowl with flour, thoroughly coat each side, shaking off the excess flour by gently tapping it against the sides of the bowl containing the flour.
In a saucepan, pour the seed oil and fry it until it reaches a temperature of 356°F-374°F, then fry the cod pieces, ensuring the oil temperature doesn't drop abruptly, frying 2 pieces at a time, for about 2-3 minutes depending on the thickness. Once cooked, drain them on absorbent paper 18.
Add the cod to the sauce in the pan 19, let it simmer for a couple of minutes, then transfer the mixture into a baking dish 20, covering the cod with tomato, and finish cooking in a preheated oven at 320°F for 20 minutes. Take it out of the oven, garnish with chopped parsley, and your tray of Neapolitan-style cod is ready to be served! 21