Get ready to tantalize your taste buds with an exquisite Italian Baked Cod recipe! Bursting with flavors from herbs, onions, and olives, this dish brings the essence of Italy to your table.
Perfectly baked to juicy perfection, it's a seafood lover's dream come true. Join us on this culinary adventure as we explore the deliciousness of this Italian classic. Let's dive in and discover how to create a memorable meal that will transport you to the Mediterranean coast. Buon appetito!
Looking for more seafood recipes? Try Italian Fried Shrimp, Tuna Pesto Pasta, Italian Poached Fish, and Baccalà Fritto (Fried Salt Cod).
Why You'll Love This Recipe
- Bursting with Flavor: The blend of herbs, onions, and olives in this Italian Baked Cod recipe creates a symphony of flavors that come together to create a truly delicious and memorable dish. The aromatic herbs, sweet red onions, and briny olives complement the firm white fish perfectly, resulting in a flavor-packed meal that is sure to impress your taste buds.
- Easy to Prepare: This recipe is simple and straightforward, making it perfect for both experienced home cooks and those new to cooking seafood. With minimal prep and just a few ingredients, you can whip up a gourmet-worthy meal in no time. The breadcrumb-herb topping adds an impressive touch without requiring a lot of effort.
- Healthy and Nutritious: Cod is a lean protein that is rich in essential nutrients like omega-3 fatty acids, vitamin B12, and selenium. Baking the fish instead of frying it makes this dish a healthier option without sacrificing taste or texture. Plus, the addition of fresh herbs and olives adds an extra layer of nutrients and antioxidants, making it a wholesome and nutritious choice for a balanced meal.
Ingredients & Substitutions
Full list of ingredients with measurements listed below in recipe card.
- Red onion - Adds sweet and savory flavors to the dish, and provides a mild crunch. Possible substitution: Shallots or sweet onions can be used as a substitute for red onion.
- Olive oil - Provides moisture and richness to the dish, and helps in creating a crispy breadcrumb topping. Possible substitution: Other vegetable oils, such as canola or sunflower oil, can be used as a substitute for olive oil.
- Balsamic vinegar - Adds a tangy and slightly sweet flavor to the dish, balancing the richness of the fish and herbs. Possible substitution: Red wine vinegar or apple cider vinegar can be used as a substitute for balsamic vinegar.
- Firm white fish fillet - The star of the dish, provides a delicate and flaky texture with a mild flavor. Possible substitution: Cod, haddock, or halibut are good options for firm white fish fillet.
- Anchovy paste - Adds a umami depth of flavor to the breadcrumb topping, enhancing the overall taste of the dish. Possible substitution: Anchovy fillets can be mashed into a paste as a substitute for anchovy paste.
- Dried breadcrumbs - Provides a crispy and crunchy texture to the topping, and absorbs the flavors of the herbs and olive oil. Possible substitution: Fresh breadcrumbs or panko (Japanese breadcrumbs) can be used as a substitute for dried breadcrumbs.
- Fresh herbs (parsley, mint, basil) - Adds freshness, aroma, and flavor to the dish, elevating its taste profile. Possible substitution: Dried herbs can be used as a substitute for fresh herbs, but using fresh herbs is recommended for the best flavor.
- Salt and freshly ground pepper - Essential for seasoning the dish and enhancing the flavors of the ingredients. Possible substitution: No direct substitution, adjust according to personal taste preference.
- Dry white wine or water - Adds moisture and helps in baking the fish to perfection, creating a flavorful sauce. Possible substitution: Fish or vegetable broth can be used as a substitute for wine, and water can be used as a substitute for both wine and broth.
- Oil-cured black olives - Provides a briny and salty contrast to the dish, adding depth and complexity to the flavors. Possible substitution: Kalamata olives or green olives can be used as a substitute for oil-cured black olives.
Equipment Needed
- Baking dish - To bake the fish and other ingredients in the oven.
- Sauté pan - To sauté the onion and prepare the breadcrumb topping.
- Wooden spoon - To stir and dissolve the anchovy paste into the oil.
- Small bowl - To mix the breadcrumbs and herbs for the topping.
- Cutting board - To chop the fresh herbs and onion.
- Sharp knife - To chop the fresh herbs and onion.
- Paper towels - To clean the sauté pan.
- Measuring spoons - To measure the olive oil, balsamic vinegar, anchovy paste, and salt.
- Oven - To bake the dish at 400°F.
- Serving spoon - To spoon the onions, olives, and pan juices alongside the fish when serving.
How to Make this Recipe
Full step-by-step instructions listed below in recipe card.
To make Italian Baked Cod, start by preheating your oven to 400°F. Cut a medium-sized red onion into quarters and then crosswise to create wide, square slices. Heat a sauté pan with 1 tablespoon of olive oil and add the onion slices. Season with salt and pepper, and sauté over low heat until the onion wilts and turns translucent, being careful not to let it brown. Add 1 tablespoon of balsamic vinegar to the pan and shake it briefly, then transfer everything to the bottom of a medium-sized baking dish.
Wipe the sauté pan clean with a paper towel and place it back over low heat. Add the remaining tablespoon of olive oil and ½ teaspoon of anchovy paste to the pan, stirring with a wooden spoon to dissolve the paste into the oil. Add 3 tablespoons of dried breadcrumbs to the pan, stirring to coat them completely with the oil. Transfer the breadcrumbs to a small bowl and let them cool slightly.
Wash a few sprigs of fresh, flat-leaf parsley, fresh mint leaves, and large basil leaves. Pat them dry and finely chop them. Add the chopped herbs to the bowl with breadcrumbs, and season everything with a pinch of salt and a few grinds of black pepper. Lay the portioned fish fillets on top of the onions in the baking dish, and season with a bit more salt and pepper. Spread the breadcrumb-herb mixture evenly on top of the fish. Add ½ cup of dry white wine or water to the pan, and scatter 10 to 12 oil-cured black olives, cracked and pitted, around the dish.
Bake the fish in the preheated oven for 15 to 20 minutes, depending on the thickness of the fish, until it is cooked through but still moist. Check the pan after 10 minutes and add a bit more water or wine if necessary. Once done, remove from the oven and serve immediately, with some of the onions, olives, and pan juices spooned alongside the fish. Enjoy the delicious flavors of this Italian-inspired baked cod dish!
Variations
- Lemon-Parmesan Baked Cod: Instead of using breadcrumbs and herbs, coat the fish fillets with a mixture of grated Parmesan cheese, lemon zest, and minced garlic before baking. This adds a tangy and savory twist to the dish.
- Tomato-Caper Baked Cod: Add diced tomatoes, capers, and minced garlic to the sautéed onions in the baking dish, and sprinkle with Italian seasoning before adding the fish fillets. The tomatoes and capers add a burst of tangy flavor, complementing the mildness of the cod.
- Mediterranean Baked Cod: Replace the anchovy paste with minced anchovies, and add diced roasted red bell peppers, Kalamata olives, and crumbled feta cheese to the breadcrumb-herb mixture. This gives the dish a Mediterranean flair with salty and tangy Mediterranean ingredients.
- Pesto Baked Cod: Instead of using breadcrumbs, spread a layer of pesto on top of the fish fillets, and then sprinkle with grated Parmesan cheese. This adds a rich and flavorful pesto sauce to the dish, elevating the taste of the cod.
- Cajun-Spiced Baked Cod: Mix Cajun seasoning with breadcrumbs, and coat the fish fillets with this mixture before baking. The Cajun seasoning adds a spicy and smoky kick to the dish, perfect for those who enjoy bold flavors.
Wine Pairing
A crisp and refreshing white wine would pair well with the Italian baked cod. Here are some options:
- Pinot Grigio: This light-bodied wine with its zesty acidity and notes of green apple, pear, and citrus would complement the delicate flavors of the cod and the tangy onions and olives in the dish.
- Sauvignon Blanc: This wine with its high acidity, herbaceous notes, and hints of tropical fruit would cut through the richness of the breadcrumbs and add a bright contrast to the dish.
- Vermentino: This lesser-known Italian white wine with its bright acidity, citrus flavors, and mineral notes would enhance the flavors of the fish and the herbs in the dish, while also providing a crisp and refreshing sip.
- Soave: This Italian white wine made from Garganega grapes is known for its crispness, medium body, and floral notes. It would pair well with the delicate flavors of the cod and complement the herbal notes in the dish.
- Chardonnay (unoaked): If you prefer a fuller-bodied wine, look for an unoaked Chardonnay with bright acidity, crisp apple and citrus notes, and a clean finish. This would add a touch of richness to the dish without overwhelming the flavors of the cod.
As always, personal preferences may vary, so feel free to choose a wine that you enjoy and complements your taste buds!
FAQ's
Can I use a different type of fish for this recipe?
Yes, you can use other firm white fish fillets such as halibut, haddock, or grouper as a substitute for cod.
Can I use fresh breadcrumbs instead of dried breadcrumbs?
Yes, you can use fresh breadcrumbs if you prefer. Just be sure to adjust the quantity accordingly, as fresh breadcrumbs tend to be more moist than dried breadcrumbs.
Can I omit the anchovy paste or use a substitute?
Yes, you can omit the anchovy paste if you prefer a non-fishy flavor. Alternatively, you can use a small amount of fish sauce as a substitute for anchovy paste.
Can I use black or green olives instead of oil-cured black olives?
Yes, you can use black or green olives as a substitute for oil-cured black olives. Just keep in mind that oil-cured black olives have a more intense flavor, so the taste may vary slightly with a different type of olive.
Can I make this recipe ahead of time?
While it's best to serve the Italian baked cod immediately after baking for optimal flavor and texture, you can prepare the breadcrumb-herb mixture and sautéed onions in advance to save time. Assemble the dish just before baking for the best results.
Can I adjust the seasoning to my taste?
Absolutely! Feel free to adjust the amount of salt, pepper, and herbs to suit your personal taste preferences. You can also add other herbs or spices to customize the flavor profile of the dish.
Can I use a different type of wine or liquid?
Yes, you can use a different type of white wine or even water as a substitute for dry white wine in this recipe. Just keep in mind that the flavor profile may vary depending on the substitution.
Can I make this recipe gluten-free?
Yes, you can use gluten-free breadcrumbs or crushed gluten-free crackers as a substitute for regular breadcrumbs to make this recipe gluten-free.
Can I freeze the leftovers?
While it's not recommended to freeze cooked fish, you can refrigerate any leftovers and consume them within 1-2 days for the best quality and safety. Just reheat gently in the oven or on the stovetop before serving.
Tips
- Use fresh, high-quality cod fillets for the best results. Look for fillets that are firm, with a mild aroma and no discoloration or sliminess.
- Pat dry the cod fillets before coating them with the breadcrumb-herb mixture to ensure a crispy crust.
- Toast the breadcrumbs in a skillet with butter or olive oil before mixing them with the herbs. This adds an extra layer of flavor and crunch to the dish.
- Sauté the onions until they are golden and fragrant for maximum flavor in the topping.
- Allow the Italian baked cod to rest for a few minutes after baking to allow the flavors to meld and the crust to set.
- Experiment with different herbs and spices to customize the flavor of the dish. Basil, oregano, thyme, or even a pinch of red pepper flakes can add a delicious twist.
- Adjust the seasoning to your taste preferences. Taste the breadcrumb mixture and topping before baking, and add more salt, pepper, or herbs if desired.
- If using frozen cod fillets, make sure to thaw them completely and pat dry before coating with the breadcrumb mixture.
- Serve the Italian baked cod with a side of roasted vegetables, a fresh salad, or crusty bread to complete the meal.
- Don't overbake the cod fillets to prevent them from becoming dry. Keep a close eye on them in the oven and bake just until they are cooked through and the breadcrumb crust is golden and crispy.
Looking for more Seafood recipes?
Looking for more seafood recipes? Try Citrus Scallops, Italian Poached Fish, and Air Fried Fish & Chips.
Did You Make this Recipe?
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Recipe Card
📋 Recipe
Italian Baked Cod
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Ingredients
- 1 medium or ½ of a large red onion
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 12 to 16 ounces firm white fish fillet cut in 3 to 4-ounce portions
- ½ teaspoon anchovy paste
- 3 tablespoons dried breadcrumbs
- 3 or 4 sprigs fresh flat-leaf parsley
- 8 to 10 fresh mint leaves
- 3 or 4 large fresh basil leaves
- Salt and freshly ground pepper to taste
- ½ cup dry white wine or water
- 10 to 12 oil-cured black olives cracked and pitted
Instructions
- Preheat the oven to 400°F.
- Cut the onion into quarters, then cut the quarters crosswise and separate the layers to create wide, square slices. In a sauté pan, heat 1 tablespoon of olive and add the onion. Season with salt and pepper, and sauté over low heat until the onion has wilted and started to turn translucent; be careful not to let it brown. Add the red wine vinegar to the pan and shake it briefly, then transfer everything to the bottom of a medium-sized baking dish.
- Wipe the pan with a paper towel to clean it, then place it back over low heat and add the remaining tablespoon of olive oil. Add the anchovy paste and stir with a wooden spoon to dissolve the paste into the oil. Dump the breadcrumbs into the pan and stir to completely coat them with the oil. Transfer the breadcrumbs to a small bowl to cool slightly.
- Wash the herbs, pat them dry, and finely chop them. Add them to the bowl with breadcrumbs, and season everything with a small pinch of salt and a few grinds of black pepper.
- Lay the portioned fish on top of the onions and season with a bit more salt and pepper. Distribute the breadcrumb-herb mixture evenly on top of the fish. Add the white wine or water to the pan and scatter the olives around the dish.
- Bake the fish for 15 to 20 minutes, depending on the thickness of the fish; it should be cooked through but still moist; check the pan after 10 minutes and add a bit more water or wine if necessary.
- Serve immediately, with the some of the onions, olives and pan juices spooned alongside the fish.
Notes
- Use firm white fish fillets for best results, such as cod or halibut.
- Cut the onion into wide, square slices for even cooking and distribution.
- Season the fish with salt and pepper before adding the breadcrumb-herb mixture.
- Adjust the cooking time based on the thickness of the fish to ensure it is cooked through but still moist.
- Add more wine or water to the pan during baking if needed to keep the dish moist.
- Check the fish for doneness after 10 minutes of baking and adjust the cooking time accordingly.
- Let the breadcrumb-herb mixture cool slightly before using to ensure it sticks well to the fish.
- Use fresh herbs for maximum flavor, such as parsley, mint, and basil.
- Serve the dish immediately with the onions, olives, and pan juices spooned alongside for a flavorful presentation.
- Consider pairing the dish with a dry white wine to complement the flavors of the fish and herbs.
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