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.