Baked Cod with Italian Salsa Verde

This succulent Baked Cod with Italian Salsa Verde is as easy to make as it is impressive. The rich saltiness of anchovies alongside punchy capers, herbs, garlic, and breadcrumbs equals the best salsa you’ve ever had. Drizzled over baked fish it makes for a quick and delicious weeknight meal! 

I absolutely love Italian salsa verde slathered on just about anything you can think of. Salsa verde is a classic Italian condiment that looks similar to pesto but much more savoury and slightly piquant. Exquisitely zingy and fresh, Italian salsa verde is also an entirely different beast than Mexican salsa verde which is made with tomatillos, chilis, and cilantro.

This baked cod with Italian salsa verde is one of my favourite springy/summery meals. The bright and punchy sauce is the perfect complement to a mild tasting fish. Best of all, this fish recipe involves very little effort and the cooking time is less than 15 minutes –  especially when I use the convection mode on my new Fulgor Sofia Milano range (pictured below). By the way, I will be doing a review on the Sofia range very soon so stay tuned for that, in case you’re interested.

With Easter coming up this weekend, this baked cod with Italian salsa verde would be excellent for Good Friday, or just for a quick weeknight dinner. This is exactly the kind of meal I’m very happy to be cooking, and eating this time of year.

About Italian Salsa Verde

There are many versions of Italian salsa verde all throughout Italy. With copious amounts of parsley, and a few handfuls of basil, salsa verde is wonderfully herbaceous and vibrantly green. Capers, anchovies, garlic, and olive oil contribute the  flavours that are notorious in this sauce. The version I share here hails from the region of Piedmont where it is known as Bagnet Vert and is in fact where this salsa verde originated.

In Piedmont, bagnet vert typically includes breadcrumbs that have been softened with vinegar. It is optional to add them but I love the extra texture and bulk they lend to the salsa. The breadcrumbs also mellow the tanginess of the sauce and transform the mixture into something a little softer.

Traditionally, the punchy salsa verde was intended to revitalize plain tasting, boiled food such as Piemonte’s beloved bollito misto (a mix of boiled meats). Now, it is used to accompany everything from roasted vegetables, or grilled meat and fish, spread in sandwiches, as a salad dressing, and even drizzled over soft cheese. It is also a really good idea to grab some crusty bread to dunk into any leftover sauce – divine.

Ingredients For Baked Cod With Italian Salsa Verde

The ingredients for this dish should all be easy to find at most well-stocked supermarkets. For the fish, seek out whatever seems freshest to you. I have also made this with good quality frozen fish fillets and it is delicious.

FOR THE FISH

• White fish fillets – I used cod but halibut, haddock, salmon, or any other fish you enjoy will work. It can even be adapted to a whole fish with cooking time adjustments, of course.
• Seasoning – The salsa verde provides all the flavour this fish needs so kosher salt and freshly ground pepper is the only seasoning used.
• Extra-virgin olive oil – Just a little drizzle for flavour and to ensure the fish doesn’t stick to the pan.
• Lemon wedges – For serving.

FOR THE ITALIAN SALSA VERDE

• Parsley – You need a lot of parsley for this salsa verde. If you have a scale your parsley leaves (with some thin stems attached) should weigh about 50 grams. I never weigh it, but just be sure to grab a vibrant, bulky bunch from the grocery store.
• Basil – You will need slightly less basil than parsley. Check the tomato section at the grocery store where they seem to keep the nice big bags of basil for a pretty good price.
• Anchovies – You will need two brine-soaked anchovies for this recipe. If anchovies are not your thing, read the faq’s below. Note: If you use salt-packed anchovies, you will have to rinse the excess salt and remove their bony spine (the ones packed in oil have had the spines removed and do not need to be rinsed).
• Capers – An authentic Italian salsa verde will use salt-cured capers. I have a hard time finding them so I use the brine-soaked. If you use the salt-cured, be sure to rinse them before adding to the sauce.
• Garlic – Use one clove for a milder sauce, two if you like it a little punchier.
• Extra-virgin olive oil – You will need about 3/4 cup of the best olive oil you have. If you like the salsa a bit moe parable, you may need to add a little more.
• Breadcrumbs – In a pinch, use panko. But fresh breadcrumbs are just a lot better in this sauce. Note: The fresh breadcrumbs you see in the ingredient photo above were pretty large. I blended them in a food processor before using.
• Red wine vinegar – Some recipes call for soaking the breadcrumbs in vinegar if they are very crunchy. I usually just add the vinegar along with all the other ingredients.

    

FAQ’S 

Can I make the salsa verde ahead? 

This sauce is best to eat while it is freshly made and its colour and flavours are still rich and vibrant. That said, it will  keep well in the fridge for about 3 days. To help the sauce maintain its vibrant colour, place it in a glass jar or small bowl, top with a drizzle of olive oil, and cover tightly. Allow the sauce to come to room temperature before using.

Do I *have* to use anchovies in the salsa verde?

Okay. Let’s talk about anchovies. Do they freak you out? I am embarrassed to say that until a few years ago I avoided them like the plague. Now, though I am not quite into eating them out of the jar like my husband, I do love (love!) them ground up into sauces. If you hate them I don’t want to try and convince you so feel free to leave them out and maybe add a squirt of lemon juice. But if you are just on the fence, try adding only one. Their rich saltiness and meaty savouriness unquestionably bolster the flavours of this salsa. And I pinky swear you will not know it’s there.

I am gluten-free, can I omit the breadcrumbs?

Absolutely. If you need this sauce to be gluten-free you can simply omit the breadcrumbs. Alternatively, add a chopped, hard boiled egg which is also an ingredient commonly used in Italian salsa verde to make it bulkier.

Can I grill the fish?

Absolutely. Salsa verde is wonderful on any fish regardless of how it’s cooked. Even stewed fish.

Can you freeze salsa verde?

You can freeze salsa verde but keep in mind it will lose some of it’s fresh vibrancy. Store it in ice cube trays for small portions or in small freezer bags for up to 2 months. Thaw overnight in refrigerator, or at room temperature when ready to use.

How To Make Baked Cod With Italian Salsa Verde

If we lived an idyllic slow-paced life in Piedmont, I would be telling you to use a mezzaluna to chop all the ingredients for the salsa. Likewise, most of us don’t own a large enough mortar and pestle to smash all these ingredients together so a trusty food processor will work just fine. Tip: Prepare the sauce a few hours before serving to let the flavours mingle.

1. Make the salsa verde: In a food processor, pulse the parsley, basil, capers, garlic, and anchovies, to a coarse consistency. Feel free to add a few tablespoons of water to help the mixture blend. Add the breadcrumbs, vinegar and a few grinds of pepper. Pulse a few more times until well blended but still a little chunky.  If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate and allow to come to room temperature before using.
2. Make the Fish: Preheat oven to 425ºF and line a baking sheet or roasting pan with parchment paper. Drizzle a little olive oil on both sides of the fish and season with salt and pepper. Bake for about 12 to 15 minutes, or until fish flakes easily. Remove from the heat and serve topped with Italian salsa verde and lemon wedges. Alternatively, serve with the salsa verde on the side.

Other Ways To Use Italian Salsa Verde

As mentioned, this wonderfully versatile salsa verde is excellent drizzled over fish, meat, or stirred into stews. But it is also exceptional with veggies or vegetarian dishes.

We also love it stirred into pasta with lots of lemon juice. Drizzle over roasted sweet potatoes, baby potatoes, cauliflower, or grilled vegetables (my favourite!). Also fantastic as dip for crudités or on crispy, cheesy crostini.

What To Serve With Baked Cod With Italian Salsa Verde

To accompany the baked cod with Italian salsa verde I suggest a simple side of roasted, or boiled baby potatoes, grilled veggies, roasted or grilled asparagus, cauliflower mash, an avocado salad, or corn on the cob in late summer.

This post was created in partnership with Fulgor Milano. All opinions expressed are 100% my own. Thank you so much for supporting the companies that support this blog.

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