鳕鱼是瘦肉鱼,可以需要一些帮助flavor department. In this twist on baccalà arrancanato, a salt cod dish popular in Molise along the Adriatic coast of Italy, fresh cod gets a boost from a handful of pantry staples such as breadcrumbs, raisins, and lemon. A healthy pour of olive oil gives the fish some needed richness while a splash of white wine helps to create just enough sauciness. A minute or two under the broiler at the end makes the nutty, raisin-studded breadcrumb topping golden, crunchy, and quite delicious. Since fresh cod doesn’t require soaking like salt cod, this recipe is ideal for a weeknight meal served with rice.—Anna Gass
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What you’ll need
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Metal Baking Pan
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Microplane Grater
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Heat Resistant Gloves
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Ingredients
4–6 servings
Step 1
Preheat oven to 350°. Place raisins in a small bowl and pour wine over (wine should cover raisins).
Step 2
Pat fish dry with paper towels and season on both sides with salt and pepper. Drizzle bottom of a broilerproof baking dish large enough to fit fish with 3 Tbsp. oil. Arrange fish in baking dish.
Step 3
Mix breadcrumbs, pine nuts, lemon zest, oregano, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl.
Step 4
Holding back raisins, drizzle wine evenly over fish. Stir raisins into breadcrumb mixture, then spoon mixture over fish, patting to adhere. Drizzle remaining 4 Tbsp. oil over top.
Step 5
Bake fish until flesh is opaque and beginning to flake, 13–16 minutes.
Step 6
Heat broiler. Broil fish until breadcrumbs are crisp and golden brown, about 2 minutes.
Step 7
Scatter parsley over fish; serve with lemon wedges for squeezing over.
Leave a Review
Reviews (2)
Back to TopTasty and so very easy. I was at my MIL's house for the holidays and she had purchased way too much fish for another dish earlier in our stay so we needed a way to use up the rest in a hurry. Even with all the grocery stores closed, we were able to pull this off since most everything is pantry-based. The only sub we made was slivered almonds in lieu of pine nuts and while certainly not as luxurious, it was entirely serviceable and would make a fine budget-savvy substitution. The only variance in technique was to toss the breadcrumb mixture—sans lemon zest—and oil in a small skillet and brown over the stovetop. I find this gives it a far more even color compared to using the broiler, and every crumb gets deliciously golden and crisp. Once the breadcrumbs were browned, I tossed in the zest, sprinkled over the fish, and baked per the recipe instructions.
andreayung23
Northern California
3/30/2023
Delicious. Use center/thick cut of cod.
Anonymous
NYC
12/11/2022
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