Oven-Baked Salt Cod with Brussels Sprouts and Mustard Sauce
Category: Main Dishes
Serves: 4
This delicious oven-baked salt cod (baccalà al forno) recipe combines the rich flavors of tender salt cod with the subtle sweetness of Brussels sprouts, all tied together by a smooth mustard sauce. It’s a perfect choice for a hearty, flavorful meal that’s easy to prepare yet sophisticated enough for special occasions. The salt cod, though dissalted, still retains its bold, briny character, balanced by the earthy herbs and the freshness of the vegetables.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salt Cod (already desalted) | 680g |
| Brussels Sprouts | 250g |
| Fresh Rosemary | 2 sprigs |
| Fresh Sage | 1 sprig |
| Leek (half) | ½ |
| Mustard (preferably Dijon) | 40g |
| White Wine | 90g |
| Extra Virgin Olive Oil | 90g |
| Black Pepper | To taste |
| Salt | To taste |
Instructions
-
Prepare the Salt Cod
Start by cutting the pre-dissalted salt cod into four even portions. This will help ensure each piece cooks evenly in the oven. Set aside for later. -
Prepare the Vegetables
Wash the Brussels sprouts thoroughly. Remove any damaged or outer leaves, then slice them in half.
Clean the leek by cutting off the root and dark green parts, then slice it finely. Set these vegetables aside to be used in the next step. -
Chop the Herbs
Finely chop the fresh rosemary and sage. These aromatic herbs will bring a wonderful fragrance and flavor to your dish. -
Make the Mustard Sauce
In a tall glass or mixing container, combine the white wine, mustard, and extra virgin olive oil. Use an immersion blender to blend the ingredients until the sauce is smooth and well-combined. This mustard sauce will serve as the key flavoring for both the fish and vegetables. -
Toss the Vegetables
In a mixing bowl, combine the sliced leek with the halved Brussels sprouts. Add about half of the mustard sauce to the vegetables, tossing them to coat evenly. Keep in mind that the salt cod will contribute some saltiness to the dish, so be careful when adding extra salt. -
Prepare the Baking Dish
Lightly grease a baking dish with a small amount of olive oil. Then, spread the vegetable mixture evenly in the bottom of the dish. Drizzle the remaining mustard sauce over the top. -
Season the Cod and Vegetables
Season the vegetables with freshly ground black pepper and sprinkle the chopped rosemary and sage over everything. Gently press the salt cod portions into the vegetables, ensuring they are nestled in the mixture. -
Bake the Dish
Preheat your oven to 200°C (392°F) in static mode (without fan). Place the baking dish in the center of the oven and cook for 35-40 minutes. Be sure to check the dish halfway through the cooking time, as the size of the cod fillets may affect the cooking duration. -
Final Touches
Once the cod is cooked through and the vegetables are tender, remove the dish from the oven. The fish should flake easily with a fork, and the Brussels sprouts should be nicely browned. -
Serve and Enjoy
Let the dish rest for a few minutes before serving. This meal pairs wonderfully with a light, crisp white wine or a chilled glass of rosé, allowing the flavors to really shine.
This oven-baked salt cod recipe is a delightful fusion of savory and tangy flavors, perfectly complemented by the earthy bitterness of Brussels sprouts. It’s an ideal meal for dinner with family or as a showstopper at your next gathering.
