Cod with Italian Salsa Verde

This succulent Baked Cod with Italian Salsa Verde served over Lentils Italian Style is as delicious as it is simple to make. Dig into the contrast of flavors of this dish that pair the Piedmontese tradition of Salsa Verde with the Venetian one of Cod over lentils.

Print Recipe Pin Recipe

Course: Main Course

Cuisine: Italian

Keyword: Baccala', Cod, Merluzzo

Difficulty: Moderate

Servings:

Calories: 484.2kcal

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

Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!