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Baccalà alla Griglia con Salsa Verde Baccalà alla Griglia con Salsa Verde Recipe Guide

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.
    Baccalà alla Griglia con Salsa Verde Baccalà alla Griglia con Salsa Verde Recipe Guide
Keyword Baccalà, Baccalà alla Griglia