Baked Cod with Italian Salsa Verde

Recipe by Laura Cerruti Quara of Italian Kitchen Confessions

This flavorful baked cod brings together two of Laura's regional Italian influences: the traditions of Veneto and Piedmont. The cod is served over lentils and finished with a vibrant Italian salsa verde—a fresh, herbaceous sauce that adds brightness and depth to the dish.

In Piedmont, salsa verde—also known as bagnet vert—is a traditional accompaniment to meats and other dishes, while cod has a long history in Venetian cooking. Laura brings these traditions together in a simple, elegant recipe built around quality ingredients and authentic Italian flavors.

Baked Cod with Italian Salsa Verde

Course: Main Course
Cuisine: Italian
Difficulty: Moderate
Servings: 4

Ingredients

For the Salsa Verde

• 1 cup parsley leaves
• ½ cup basil leaves
• ⅓ cup mint leaves
• 2 tbsp capers
• 3 tbsp extra-virgin olive oil

For the Lentils

• 1 cup dry lentils
• 2 tbsp extra-virgin olive oil
• 1 onion, chopped
• 2 small carrots
• 2 celery stalks
• 1 bay leaf
• 3 tsp salt
• 1 tsp black pepper

For the Cod

• 1½ lb cod
• 1 lemon
• 4 garlic cloves
• 5 sprigs thyme

Instructions

1. Prepare the lentils
Chop the carrots, onion and celery. Heat the extra-virgin olive oil in a Dutch oven and cook the vegetables until softened. Add the lentils, bay leaf and broth. Simmer for 20–25 minutes, until the lentils are tender but still hold their shape. Season with salt and pepper and set aside.

2. Prepare the salsa verde
While the lentils are simmering, prepare the salsa verde. Add all the salsa verde ingredients except the olive oil to a blender. Pulse for about one minute, then slowly add the olive oil until combined. The salsa should retain a slightly coarse texture rather than becoming completely smooth.

3. Bake the cod
Preheat the oven to 350°F. Line a baking dish with parchment paper and arrange some of the lemon and garlic in the dish. Place the cod on top, then add the remaining lemon and garlic, thyme, a drizzle of extra-virgin olive oil, salt and pepper. Bake for 15–20 minutes, or until the fish is opaque.

4. Assemble and serve
Spoon the lentils onto each plate, place the baked cod over the lentils and finish with the Italian salsa verde.

Laura's Notes

This recipe brings together flavors and traditions from two regions that are especially meaningful to Laura: Piedmont and Veneto. The bright, herbaceous salsa verde is inspired by the Piedmontese bagnet vert, while cod has long been part of the culinary traditions of Veneto.

For the best result, use a good-quality extra-virgin olive oil in the salsa verde. Because the sauce is served fresh and the oil isn't cooked, its flavor becomes an important part of the finished dish.

Shop the Ingredients

A few Italian pantry essentials from Olio&Olive that work beautifully in Laura's recipe:

Italian Capers in Salt
Traditional salt-packed capers bring a concentrated, savory flavor to the salsa verde.

Extra-Virgin Olive Oil
Choose a high-quality Italian EVOO with a fresh, balanced flavor for the salsa verde and finishing the dish.

About Laura

Laura Cerruti Quara is the creator behind Italian Kitchen Confessions, where she shares authentic Italian recipes, regional traditions and the stories behind them.

Meet Laura →