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!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Servings: 4
Ingredients
For the Italian Salsa Verde
2cupspacked fresh flat-leaf parsley leaves(some thin stems are okay)
1cup packed fresh basil leaves
2anchovy fillets
2tablespoonscapers in brinedrained
1 - 2small garlic cloves
1 cup fresh breadcrumbs(panko also works)
2tablespoonsred wine vinegar
3/4cupextra virgin olive oil
For the Fish
4cod fillets (about 5 or 6-ounce each)or haddock, halibut or salmon
1tablespoonextra virgin olive oil
Kosher salt and freshly ground black pepper
1lemoncut into wedges, for serving
Instructions
Make the salsa verde: In a food processor, pulse the parsley, basil, anchovies, capers, and garlic to a coarse consistency. Add a few tablespoons of water if needed to help the mixture blend easier. Add the breadcrumbs, vinegar and a few grinds of pepper. Pulse a few more times until well blended but still a little chunky, scraping down the sides as needed. With the food processor running, slowly pour in the olive oil until just blended.
If using the sauce within a few hours, allow to sit at room temperature. Otherwise, refrigerate and allow to come to room temperature before using.
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. Serve immediately topped with Italian salsa verde and lemon wedges on the side.