Baccalà alla Griglia con Verdure (Grilled Salted Cod with Vegetables)

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Baccalà alla Griglia con Verdure

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Course Side Dish

Cuisine Italian

Equipment

• Equipment Needed
• Grill or grill pan
• Baking sheet
• Mixing bowl
• Tongs or spatula
• Sharp knife
• Parchment paper or aluminum foil (optional for grilling)

Ingredients

  

• Ingredients
• For the Baccalà Salted Cod:
• 600 g salted cod fillets baccalà, soaked in water for 12-24 hours (change water every 4-6 hours to remove excess salt)
• 3 tbsp extra-virgin olive oil
• 1-2 cloves garlic finely minced
• Fresh herbs thyme or rosemary, chopped, for garnish
• For the Grilled Vegetables:
• 1 large zucchini sliced lengthwise
• 1 large red bell pepper quartered and seeded
• 1 large yellow bell pepper quartered and seeded
• 1 small eggplant sliced lengthwise
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley chopped, for garnish

Instructions

 

• Method
• Prepare the Baccalà:
• Rinse the salted cod fillets under cold water after the soaking period. Pat them dry with a paper towel.
• Brush the fillets with olive oil on both sides and sprinkle a pinch of black pepper. Set aside for a moment.
• Preheat the Grill:
• Preheat your grill or grill pan over medium-high heat. If using a charcoal grill, aim for a medium-high heat zone for direct grilling.
• Lightly oil the grill grates or place a piece of foil on the grates to prevent the cod from sticking.
• Grill the Vegetables:
• In a mixing bowl, toss the zucchini, bell peppers, and eggplant slices with olive oil, salt, and pepper.
• Place the vegetables on the grill and cook for about 3-4 minutes per side or until grill marks appear and the vegetables are tender. Transfer them to a platter and set aside, keeping them warm.
• Grill the Baccalà:
• Place the cod fillets on the grill, cooking each side for about 4-5 minutes. You’ll know they’re ready when the flesh is opaque, flaky, and has nice grill marks.
• Avoid overcooking as the fish can dry out; baccalà should remain juicy and tender.
• Serve:
• Arrange the grilled baccalà fillets and vegetables on a serving plate. Sprinkle with minced garlic and fresh herbs for added aroma and flavor.
• Drizzle a little extra olive oil over everything, garnish with fresh parsley, and let the dish stand for about 5 minutes before serving to allow the flavors to settle.
• Variations & Tips
• Vegetable Varieties: Feel free to add or substitute other vegetables, such as cherry tomatoes or mushrooms, for variety.
• Herb Substitution: For a milder flavor, swap the thyme or rosemary with fresh basil.
• Dietary Tip: Baccalà is naturally gluten-free, making this dish suitable for gluten-sensitive guests.
• Oil-Free Option: For a lower-calorie option, use a non-stick grill pan to reduce the need for oil.

Keyword Baccalà alla Griglia, Baccalà alla Griglia con Verdure

From my own personal experience, Baccalà alla Griglia con Verdure is a delightful Italian dish that brings out the delicate flavors of grilled salted cod paired with vibrant, roasted vegetables. This dish is light yet filling, and with a few simple steps, you’ll create a beautifully rustic meal that’s perfect for any occasion. Let me show you how I make this classic Italian recipe, balancing simplicity and taste with a friendly approach for beginners.

What to Expect

The result is a plate filled with flaky, flavorful cod paired with vibrant vegetables that have a slight smoky char. The textures and flavors of the cod and vegetables complement each other beautifully, and the dish presents itself elegantly, making it ideal for a casual dinner or a more festive meal.

Recipe Overview

• Prep Time: 15 minutes (excluding soaking time)
• Cook Time: 20 minutes
• Rest Time (to stand): 5 minutes
• Total Time: ~12-24 hours (including soaking the baccalà)
• Ease of Cooking: Easy to Moderate
• Servings: 4
• Calories: ~300 kcal per serving
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Main
• Equipment Needed:
  • Grill or grill pan
  • Baking sheet
  • Mixing bowl
  • Tongs or spatula
  • Sharp knife
  • Parchment paper or aluminum foil (optional for grilling)
  • Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà alla Griglia con Verdure  here.

Ingredients

• For the Baccalà (Salted Cod):
  • 600g salted cod fillets (baccalà), soaked in water for 12-24 hours (change water every 4-6 hours to remove excess salt)
  • 3 tbsp extra-virgin olive oil
  • 1-2 cloves garlic, finely minced
  • Fresh herbs (thyme or rosemary), chopped, for garnish
• For the Grilled Vegetables:
  • 1 large zucchini, sliced lengthwise
  • 1 large red bell pepper, quartered and seeded
  • 1 large yellow bell pepper, quartered and seeded
  • 1 small eggplant, sliced lengthwise
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà alla Griglia con Verdure  here.

Method

1. Prepare the Baccalà:
   • Rinse the salted cod fillets under cold water after the soaking period. Pat them dry with a paper towel.
   • Brush the fillets with olive oil on both sides and sprinkle a pinch of black pepper. Set aside for a moment.
2. Preheat the Grill:
   • Preheat your grill or grill pan over medium-high heat. If using a charcoal grill, aim for a medium-high heat zone for direct grilling.
   • Lightly oil the grill grates or place a piece of foil on the grates to prevent the cod from sticking.
3. Grill the Vegetables:
   • In a mixing bowl, toss the zucchini, bell peppers, and eggplant slices with olive oil, salt, and pepper.
   • Place the vegetables on the grill and cook for about 3-4 minutes per side or until grill marks appear and the vegetables are tender. Transfer them to a platter and set aside, keeping them warm.
4. Grill the Baccalà:
   • Place the cod fillets on the grill, cooking each side for about 4-5 minutes. You’ll know they’re ready when the flesh is opaque, flaky, and has nice grill marks.
   • Avoid overcooking as the fish can dry out; baccalà should remain juicy and tender.
5. Serve:
   • Arrange the grilled baccalà fillets and vegetables on a serving plate. Sprinkle with minced garlic and fresh herbs for added aroma and flavor.
   • Drizzle a little extra olive oil over everything, garnish with fresh parsley, and let the dish stand for about 5 minutes before serving to allow the flavors to settle.

Variations & Tips

• Vegetable Varieties: Feel free to add or substitute other vegetables, such as cherry tomatoes or mushrooms, for variety.
• Herb Substitution: For a milder flavor, swap the thyme or rosemary with fresh basil.
• Dietary Tip: Baccalà is naturally gluten-free, making this dish suitable for gluten-sensitive guests.
• Oil-Free Option: For a lower-calorie option, use a non-stick grill pan to reduce the need for oil.
• Go here to buy the must-have equipment and ingredients for creating a Savory  #Baccalà alla Griglia con Verdure  here.

Nutritional Information (Per Serving)

• Calories: ~300 kcal
• Protein: ~25g
• Carbohydrates: ~8g
• Fat: ~18g
• Fiber: ~3g
• Sodium: Dependent on soaking time for the cod (longer soaking reduces sodium content)

Closing Thoughts

I hope this guide has made creating Baccalà alla Griglia con Verdure a little less daunting and inspired you to try this beautiful Italian dish. Have you made this recipe, or do you have any questions about the process? Please, be honest, and let me know in the comments below I’d love to hear from you and get your feedback on how this recipe worked for you!