| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 18g | 3g | 10g |
| sugars | fibre | protein | salt |
| 2g | 1g | 28g | 1.2g |
Why I Love Italian Roman-Style Cod
A Story Behind Every Dish: Roman-Style Cod
There’s a story behind every dish and the Roman-Style Cod recipe is no exception. Crafted with lessons of both family and history, this dish represents a journey into the heart of Italian cuisine. True to its name, this recipe was inspired by the classic Cod, or ‘baccalà’, dishes prominent in Roman culinary culture. Originally inspired by Massimo Bottura’s creative approach to traditional Italian dishes, this recipe introduces Tex-Mex influences while preserving the original taste and texture expected of this beloved staple.
More Than Just a Modern Twist
In essence, the Roman-Style Cod reflects both my Texan roots and my fondness for traditional Italian classics, marrying the two harmoniously within one plate. The vibrant burst of cod accented with the hearty white wine and citrusy lemon is complemented by the bold olives, fresh cherry tomatoes, and the aromatic hint of fresh basil. The pleasant crunchiness of capers and the deep, savory notes from optional anchovies add an exciting complexity to the dish. With that said, the Roman-Style Cod isn’t just Italian, and it isn’t just Tex-Mex. This dish is a love letter to both cuisines.
Pairing Suggestions
As for pairing, Roman-Style Cod is incredibly versatile. It works beautifully with a side of Lemony Greek Roasted Potatoes for those who prefer a hearty meal. However, if you’re seeking a lighter option, a simple Greek salad would be a refreshing companion.
It’s the memories, the culture and the blend of flavors I have the honor of sharing with you through my take on the traditional Roman-Style Cod. I hope you’ll enjoy making and eating it as much as I do.
What You’ll Need
- 6 cod fillets (about 6 ounces each)
- 1 1/2 cups of all-purpose flour
- 6 tablespoons olive oil, extra for seasoning
- 2 cups white wine
- 6 cloves garlic, minced
- 1 1/2 cups cherry tomatoes, halved
- 1 large bunch of fresh basil, chopped
- 1/2 cup black olives, pitted and sliced
- 2 tablespoons capers, drained and rinsed
- 6 anchovy fillets, finely chopped (optional)
- Salt and freshly ground black pepper for seasoning
- 2 lemons, juiced and zested
Method
Step One
First, season the cod fillets with salt, pepper and a bit of olive oil. Next, dredge the fillets in the all-purpose flour, ensuring they are fully coated on both sides.
Step Two
Heat 6 tablespoons of olive oil in a large skillet over medium heat. Add the cod fillets to the skillet and cook for about 3 minutes on each side, or until golden brown. Remove the fish from the skillet and set aside.
Step Three
In the same skillet, add the garlic and cook for about 2 minutes or until fragrant. Then, pour in the white wine. Let it boil for about 2-3 minutes, or until reduced by half.
Step Four
Add the cherry tomatoes, chopped basil, black olives, capers and optional chopped anchovies to the skillet. Stir well to combine and cook for about 5 minutes, or until the tomatoes start to break down, stirring occasionally.
Step Five
Place the cod fillets back into the skillet, nestling them into the tomato mixture. Allow everything to simmer for about 10 to 15 minutes or until the fish is cooked through, and the flavors have melded together. During the last couple of minutes, pour over the lemon juice and sprinkle on the lemon zest.
Step Six
Check the seasoning, adding more salt, pepper or olive oil if needed. Serve the Roman-Style Cod hot, garnished with more fresh basil. Enjoy!
