Baked Cod
Tender and flavorful baked cod: a simple recipe with few ingredients, perfect for a delicious, light fish dish suitable for any occasion.
A testament to the fact that simple flavors can become extraordinary when they respect their origins. The combination of crispy cod, firm vegetables, and a light sauce of wine and mustard creates a balance that requires no complications. It's a safe choice for those who want a fish dish that enhances the freshness of the ingredients without sacrificing the warmth of authentic cuisine.
Instructions
- 1
To prepare the baked cod, first cut the salted cod fillet (already desalted) into four pieces. Wash and slice the leek.
- 2
Wash the Brussels sprouts, remove the outermost leaves if they seem a little wilted, then cut them in half. Finely chop the sage and rosemary. Set these ingredients aside and prepare the dressing: in a tall glass, pour the white wine, mustard, olive oil and half of the chopped herbs provided by the recipe. Blend everything with an immersion blender until you get a smooth and homogeneous sauce.
- 3
In a baking dish lightly oiled on the bottom, pour the seasoned vegetables and arrange the cod fillets in the center, which you will drizzle with the remaining emulsion. Season with pepper and distribute the remaining chopped herbs. Bake in a preheated oven at 200° for about 35-40 minutes (check the cooking occasionally, as it may vary depending on the size of the fillets). Once cooked, remove the baking dish from the oven and serve the baked cod hot, accompanied by the vegetables!
Ago's Notes
- Adjust the salt based on the salt content of the preserved cod.
Let the aromas blend in a harmonious balance and enjoy each bite as a tribute to the most authentic flavors, offering a taste close to Italian tradition but with a unique twist.
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