This succulent Baked Cod with Italian Salsa Verde served over Lentils Italian Style is as delicious as it is simple to make. The herby combination of parsley, mint and basil combined with capers, lemon and Dijon mustard and drizzled with olive oil is the best salsa you can think of. This salsa verde pairs divinely with the delicate meat of the cod and the hearty lentils, making it a great weeknight meal.
This baked cod with Italian salsa verde is one of my favourite spring meals. The bright and punchy sauce is the perfect complement to a mild tasting fish. The lentils add a bit of more substance and give nutrients, making it a dense and healthy meal.
This baked cod with Italian salsa verde would be excellent any Friday during Lent, or just for a quick weeknight dinner. I have to confess this recipe is the combination of 2 traditions very closed to my roots: the Piemontese and the Venetian one. Salsa Verde is original from Piemonte, while the the cod recipe is typical from Venice and the Veneto region, where we like to pair fish with beans, in this case lentils for a more hearty meal.
Why you will love this recipe
-This baked fish with salsa verde makes it a complete, well-balanced meal that will leave you satisfied. A serving size contains 43 gr of lean protein, great for your overall health.
-Cod Salsa Verde can be made ahead, stored and you can freeze it: so make it a batch and enjoy it in its endless pairing.
– This will be a recipe you will be happy to make this time of the year: when you still want something hearty- think rain but at the same time fresh and light- think cod with salsa verde!
What is Italian Salsa Verde?
Salsa verde is a classic Italian condiment that looks similar to pesto but much more zingy and fresh. Italian salsa verde is also an entirely different beast than Mexican salsa verde which is made with tomatillos, chilis, and cilantro.
I learned this recipe from my dad, he was making it for all the family to revitalize plain tasting, boiled food such as Piemonte’s beloved bollito misto (a mix of boiled meats).
My father had some Piedmontese roots and in fact Salsa verde is originated in Piemonte where is mostly known as as Bagnet Vert. The traditional recipe includes capers, anchovies, EVOO, salt, pepper and lemon. My dad at times was adding some breadcrumbs, to give it a bit more of consistency.
There are many versions of Italian salsa verde all throughout Italy. Today I made a lighten up version, but still wonderfully herbaceous and vibrantly green.
I am using lots of herbs, capers, dijon mustard and olive oil. I use this salsa pretty much on everything such as grilled fish recipes, boiled or steamed fish and vegetables and sometimes grilled chicken or soft cheese. Or simply I love to dig a piece of bread and do Scarpetta!
Ingredients
For the braised lentils:
For this simple recipe I chose to follow my dad’s classic Italian lentils recipe,
Lentils: there are different varieties of lentils, for this recipe stick to Italian lentils such as Umbrian lentils or a variety called lentils from Castelcucco.
Soffritto: this is the base for many delicious Italian and consist of onions, celery, carrots finely chopped
Olive oil: use extra virgin olive oil.
Bay leaves: this is the only spice my dad use, and it gives a great flavor without overpowering the taste of the entire dish.
Vegetable broth : Lentils needs liquid to cook, they will double the size. Make sure you use low-sodiul or no-salt broth. f you prefer you can also use homemade chicken broth, but you might end up with a stronger flavor.
Salt, only at the end. If you add it during the cooking you might end up with harder lentils that are too salty. I
For the salsa verde:
My version is slight different than the Piemontese one:
–A mix of herbs: Flat leaf Parsley, Basil and Mint are the magic trio that add a punch of freshness.
–Capers: use capers in salt, rinse them before using them. If you cannot find them in salt, use the ones in brine and give it anyway a good rinse.
–Wine Vinegar: it helps to boost a bit of acidity.
–Dijon mustard: add a note of spicyness and make this salsa creamy
– EVOO: be generous, it is the best vehicle for this recipe and helps to preserve it if you store it.
–Salt and Ground Black Pepper.
For the cod cheeks:
Cod: buy a fresh loin and cut it already in cod fillet. Cod fish, is a popular and nutritious food source. It has a mild flavor, presents a flaky texture and it is a very versatile fish that you can bake, grill or stem! It’s a good source of protein, omega-3 fatty acids, and various vitamins and mineral
Garlic cloves: leave it whole and remove it before serving.
Lemon and lemon juice: slice a lemon and use the juice of the other to pour it over the fish. In addition lemon wedges to serve.
EVOO: a drizzle to keep the fish moist.
Thyme: to add some herbaceous taste that will exalt the taste of the salsa verde.
How to make Baked Cod with Italian Salsa Verde
Start by braising the lentils: prepare carrots, onions and celery chopped. Let them soft in a Dutch oven with olive oil. Once soft, add the lentils, a bay leaves and broth. Let it simmer 20-25 until the lentils are soft but still compact. Add salt and pepper and set aside.
While the lentils are simmering, make the salsa verde. In a blender add all the ingredients except the oil. Pulse for a minute, then add slowly the olive oil, until you obtain a sauce still a bit grainy. It has nt to be completely creamy.
Now switch the oven at 350 F° and place in a baking dih covered with parchment paper the lemon and garlic, add the cod on top, add more lemon, garlic, thyme and a drizzle of olive oil, salt and Pepper. Bake in the oven for 15-20 minutes until the fish turns opaque.
Plate the dish starting from the lentils, then add the fish and the salsa verde on top.
More seafood recipes for you
If you are looking for more fish recipes, you can find quite a few ones on my blog.
Baked Sea Bream (Orata al forno): ideal for a weeknight dinner, all goes in the oven!
Pistachio Crusted Salmon: great recipe for Spring and you can use leftovers for a salad.
Warm Squid Salad with Kale and Chickpeas: a Venetian dish, hearty and healthy.
Squid Ink Risotto : not for the faint of taste! Strong umami taste makes this Classic risotto a special delicacy.
Shrimp Scampi Pasta Italian Style: great weeknight dinner when you are in the mood of pasta and seafood.
How to store Baked Cod with Italian Salsa Verde
My recommendations is always to eat fosh fresh and as soon as you have made it to taste in its full flavor. The salsa verde can be stores for up to 3 days in the refrigerator, make sure you cover it with EVOO so that it will preserve its green color!
Lentils can also be stored longer, in a sealed container for up to 4 days in the refrigerator.
What to serve with Baked Cod Salsa Verde
This is a complete meal by itself, but some good side dishes to serve with cod fillet are roasted potatoes, roasted asparagus, or a little Italian salad.
If you want to serve a light appetizer I recommend the scallops in brown butter lemon sauce or a refreshing smoked salmon mandarin salad.
Variations and Substitutions for Baked Cod Salsa Verde
You can sub Italian Cod with any other fish fillet such as haddock, flounder or mahi-mahi.
If you do not like lentils, you can omit them, and replace them with some farro or smashed cauliflower.
Which wine to pair with baked cod.
The best wine to pair with this recipe is a Soave from the Veneto region. Soave is a dry, light-to-medium-bodied Italian white wine, primarily made from the Garganega grape, with flavors of peach, pear, honeydew, and citrus zest, often with a subtle note of saltiness. This wine is a dry, light-to-medium-bodied white wine, delicate and elegant that will pair well with the Baked Cod with Salsa Verde.
Another option is a Pinot Grigio from the Veneto region: light and crips, pairs well with a variety of dishes, including seafood.
I hope you liked the Baked Cod with Salsa Verde recipe! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Ingredients
Salsa Verde
- 1 cup parsley leaves
- ½ cup basil leaves
- ⅓ cup mint leaves
- 2 tbsp capers
- 3 tbsp olive oil extra virgin
Lentils
- 1 cup lentils dry
- 2 tbsp olive oil extra virgin
- 1 unit onion chopped
- 2 unit carrot small
- 2 stalk celery
- 1 unit bay leaf
- 3 tsp salt
- 1 tsp pepper
Cod
- 1½ pound cod
- 1 unit lemon
- 4 cloves garlic
- 5 sprig thyme
Instructions
- Start by braising the lentils: prepare carrots, onions and celery chopped. Let them soft in a Dutch oven with olive oil. Once soft, add the lentils, a bay leaves and broth. Let it simmer 20-25 until the lentils are soft but still compact. Add salt and pepper and set aside.
- While the lentils are simmering, make the salsa verde. In a blender add all the ingredients except the oil. Pulse for a minute, then add slowly the olive oil, until you obtain a sauce still a bit grainy. It has nt to be completely creamy.
- Now switch the oven at 350 F° and place in a baking dih covered with parchment paper the lemon and garlic, add the cod on top, add more lemon, garlic, thyme and a drizzle of olive oil, salt and Pepper. Bake in the oven for 15-20 minutes until the fish turns opaque.
- Plate the dish starting from the lentils, then add the fish and the salsa verde on top.
Nutrition
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