Method

Step 1: Prepare the Baccalà

Soak the Cod: If you haven't already, soak the salted cod in cold water for at least 24 hours. Change the water every 6-8 hours to remove excess salt. The fish should be fully rehydrated and tender.

Preheat the Grill: About 15 minutes before grilling, preheat your grill to medium heat. If you're using a grill pan, heat it over medium-high heat on your stovetop.

Step 2: Cook the Potatoes

Boil the Potatoes: While the cod is soaking, wash and peel the potatoes if desired. Cut them into even-sized pieces for even cooking. Place them in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

Drain and Season: Drain the potatoes in a colander and return them to the pot. Add 3 tablespoons of olive oil, salt, pepper, and fresh herbs. Toss to combine and set aside.

Step 3: Grill the Cod

Prep the Cod: Once the cod is soaked, pat it dry with paper towels. Brush it lightly with olive oil and sprinkle with minced garlic.

Grill the Cod: Place the cod on the grill or grill pan. Cook for about 4-5 minutes on each side, depending on the thickness, until it flakes easily with a fork and has nice grill marks.

Step 4: Serve

Plate the Dish: On a serving platter, arrange the grilled baccalà alongside the seasoned potatoes. Garnish with freshly chopped parsley and serve with lemon wedges.

Variations

Vegetarian Version: Substitute the baccalà with grilled eggplant or zucchini for a vegetarian option.

Add Veggies: Include other grilled vegetables like bell peppers or asparagus to enhance the dish's flavor and presentation.

Tips

Freshness Matters: Always try to use the freshest salt cod available; it significantly enhances the dish's flavor.

Marinade: For added flavor, marinate the cod in lemon juice and olive oil for an hour before grilling.