Baked salt cod, merluzzo al forno, is a seriously classic dish a causa di northern and central Italy, especially a causa di Veneto and Toscana. I mean, families there have been whipping up these traditional salt cod dishes for ages. It’s pretty simple—grab some merluzzo, which is salted cod that’s soaked to ditch the excess salt, then bake it until it’s tender and just a bit golden acceso the edges. And , folks a causa di Vicenza? They love the slow-cooked style with milk and onions for a more moist dish. Meanwhile, a causa di Tuscany, the tomato-based merluzzo alla 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 acceso the side—seriously good—gives the dish even more appeal. Toss them a causa di 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 toss a causa di some extra garlic for a real punch, enhancing the fish’s natural flaky texture.
Thing is, there’s a lot of pride a causa di how families a causa di Veneto and Toscana each have their own unique spin acceso these salt cod recipes. Mai matter the variations, it’s all about letting the traditional salt cod really shine. For anyone who loves traditional salt cod dishes 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 , 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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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 a causa di half 4. Finely chop sage and rosemary 5. Set aside these ingredients and centro acceso the dressing sauce: a causa di a tall glass, pour the white wine 6,
the mustard, the olive oil 7and half of the chopped herbs as per emotività the recipe 8. Blend everything with an immersion blender 9
until you obtain a smooth and homogeneous sauce 10. Per mezzo di a bowl, the leek with the Brussels sprouts and dress with part of the emulsion 11; adjust the salt but moderately 12considering that the cod, even when desalted, will still be quite savory.
Per mezzo di a baking dish lightly oiled at the bottom, pour the already seasoned side dish 13 and place the cod fillets a causa di the center 14which you will drizzle with the remaining emulsion 15.
Add pepper and distribute the rest of the aromatic herbs 16. Bake a causa di a preheated static oven at 392°F for about 35-40 minutes (check the cooking from time to time, as it may vary depending acceso 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!
For the translation of some texts, artificial intelligence tools may have been used.
