Baccalà alla Griglia con Salsa Verde Recipe Guide

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Baccalà alla Griglia con Salsa Verde

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Course Side Dish

Cuisine Italian

Equipment

• Equipment Needed
• Large bowl for soaking
• Grill pan or outdoor grill
• Food Processor or Blender
• Small bowl
• Basting brush
• Tongs
• Serving platter

Ingredients

  

• Ingredients
• For the Baccalà:
• 1 lb 450 g baccalà (salted cod), soaked in water for 24-48 hours, water changed every 6 hours
• 2 tbsp extra-virgin olive oil
• 1 clove garlic minced
• ½ tsp black pepper
• Zest of 1 lemon
• Fresh parsley chopped (for garnish)
• For the Salsa Verde:
• 1 cup fresh parsley chopped
• 1 clove garlic
• 1 tbsp capers rinsed and drained
• 4 anchovy fillets optional, for a more robust flavor
• 2 tbsp lemon juice
• ½ cup extra-virgin olive oil
• Salt and black pepper to taste

Instructions

 

• Instructions
• Step 1: Preparing the Baccalà
• Soak the baccalà: Begin by soaking the baccalà (salted cod) for 24-48 hours, changing the water every 6 hours. This is key to reducing the saltiness and making the fish tender.
• Drain and pat dry: Once the soaking is complete, drain the cod and pat it thoroughly dry with a paper towel.
• Marinate: In a small bowl, mix 2 tablespoons of olive oil, minced garlic, black pepper, and lemon zest. Brush this mixture over both sides of the baccalà, then set aside for 10-15 minutes to let the flavors develop.
• Step 2: Preparing the Salsa Verde
• Combine ingredients: In a food processor, add the parsley, garlic, capers, and anchovies if using. Pulse until finely chopped.
• Add lemon and oil: Pour in the lemon juice and olive oil, then pulse again until smooth but still slightly chunky. Season with salt and pepper to taste.
• Set aside: Pour the salsa verde into a small bowl and set it aside until serving.
• Step 3: Grilling the Baccalà
• Heat the grill: Preheat your grill or grill pan over medium-high heat.
• Grill the fish: Place the baccalà on the grill and cook for about 4-5 minutes on each side, or until the fish becomes opaque and flakes easily with a fork.
• Remove from heat: Transfer the grilled baccalà to a serving platter and let it rest for a minute or two.
• Step 4: Serving
• Plate the baccalà: Drizzle the salsa verde generously over the grilled baccalà.
• Garnish: Sprinkle with fresh chopped parsley and a little extra lemon zest if desired.
• Serve warm: Serve immediately with crusty bread or a side of roasted vegetables.
• Tips and Variations
• For a milder flavor: You can omit the anchovies in the salsa verde for a lighter taste.
• Herb Variations: Substitute some parsley with fresh basil or mint for a different twist on the salsa verde.
• For those on a low-sodium diet: Consider soaking the baccalà for up to 72 hours and rinsing well to reduce sodium content further.
• Vegetarian Option: Use grilled or pan-fried eggplant in place of baccalà, with the same marinade and salsa verde for a vegetarian-friendly dish.
  

Keyword Baccalà, Baccalà alla Griglia

Grilled salt cod, or Baccalà alla Griglia, is a classic Italian dish that’s surprisingly simple to prepare but absolutely packed with flavors. From my own personal experience, the dish is a wonderful blend of salty, savory cod and fresh, vibrant green sauce. Let me show you how I make this Italian favorite so you can enjoy it at home.

Notes on What to Expect

Grilling baccalà gives it a smoky, savory flavor that pairs beautifully with the fresh, zesty salsa verde. The fish should have a flaky texture with a slight crispiness on the outside, and the salsa verde provides a fresh burst of flavor that complements the saltiness of the cod. From my own personal experience, this dish brings a wonderful balance of flavors and textures that’s both satisfying and light.

Recipe Overview

• Prep Time: 15 minutes (plus 24-48 hours soaking time for the baccalà)
• Cook Time: 10 minutes
• Total Time: Approx. 1 hour active, with soaking
• Servings: 4
• Calories: ~300 kcal per serving
• Cuisine: Italian
• Course: Main Dish
• Ease of Cooking: Moderate
• Cost of Ingredients: Moderate

Ingredients

For the Baccalà:

• 1 lb (450 g) baccalà (salted cod), soaked in water for 24-48 hours, water changed every 6 hours
• 2 tbsp extra-virgin olive oil
• 1 clove garlic, minced
• ½ tsp black pepper
• Zest of 1 lemon
• Fresh parsley, chopped (for garnish)

For the Salsa Verde:

• 1 cup fresh parsley, chopped
• 1 clove garlic
• 1 tbsp capers, rinsed and drained
• 4 anchovy fillets (optional, for a more robust flavor)
• 2 tbsp lemon juice
• ½ cup extra-virgin olive oil
• Salt and black pepper, to taste
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà alla Griglia con Salsa Verde  here.

Equipment Needed

• Large bowl for soaking
• Grill pan or outdoor grill
• Food processor or blender
• Small bowl
• Basting brush
• Tongs
• Serving platter
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà alla Griglia con Salsa Verde  here.

Instructions

Step 1: Preparing the Baccalà

1. Soak the baccalà: Begin by soaking the baccalà (salted cod) for 24-48 hours, changing the water every 6 hours. This is key to reducing the saltiness and making the fish tender.
2. Drain and pat dry: Once the soaking is complete, drain the cod and pat it thoroughly dry with a paper towel.
3. Marinate: In a small bowl, mix 2 tablespoons of olive oil, minced garlic, black pepper, and lemon zest. Brush this mixture over both sides of the baccalà, then set aside for 10-15 minutes to let the flavors develop.

Step 2: Preparing the Salsa Verde

1. Combine ingredients: In a food processor, add the parsley, garlic, capers, and anchovies if using. Pulse until finely chopped.
2. Add lemon and oil: Pour in the lemon juice and olive oil, then pulse again until smooth but still slightly chunky. Season with salt and pepper to taste.
3. Set aside: Pour the salsa verde into a small bowl and set it aside until serving.

Step 3: Grilling the Baccalà

1. Heat the grill: Preheat your grill or grill pan over medium-high heat.
2. Grill the fish: Place the baccalà on the grill and cook for about 4-5 minutes on each side, or until the fish becomes opaque and flakes easily with a fork.
3. Remove from heat: Transfer the grilled baccalà to a serving platter and let it rest for a minute or two.

Step 4: Serving

1. Plate the baccalà: Drizzle the salsa verde generously over the grilled baccalà.
2. Garnish: Sprinkle with fresh chopped parsley and a little extra lemon zest if desired.
3. Serve warm: Serve immediately with crusty bread or a side of roasted vegetables.

Tips and Variations

• For a milder flavor: You can omit the anchovies in the salsa verde for a lighter taste.
• Herb Variations: Substitute some parsley with fresh basil or mint for a different twist on the salsa verde.
• For those on a low-sodium diet: Consider soaking the baccalà for up to 72 hours and rinsing well to reduce sodium content further.
• Vegetarian Option: Use grilled or pan-fried eggplant in place of baccalà, with the same marinade and salsa verde for a vegetarian-friendly dish.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà alla Griglia con Salsa Verde  here.

Nutritional Information Per Serving

• Calories: ~300 kcal
• Protein: ~32 g
• Fat: ~18 g
• Carbohydrates: ~5 g
• Fiber: ~2 g

Closing

I hope this guide has made preparing Baccalà alla Griglia con Salsa Verde seem a little less daunting. Or have you tried it before? Please, be honest, and let me know in the comments below I love hearing feedback from real people like you, so please, leave your honest comment.