Italian Recipes

Neapolitan Baked Salt Cod with Tomato, Olives, and Capers

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Baked Salt Cod in Neapolitan Style (Teglia di Baccalà alla Napoletana)
Category: Main Course
Serves: 4

This traditional Neapolitan dish, Teglia di Baccalà alla Napoletana, offers a beautiful balance of salty, tangy, and spicy flavors. The crispy fried salt cod pairs beautifully with a rich, savory tomato sauce, seasoned with capers, olives, and fresh parsley. Ideal for a cozy family dinner or a special occasion, this recipe celebrates the bold flavors of the Mediterranean, all while being relatively easy to prepare.

Ingredients

Ingredient Quantity
Salted cod (desalted) 800g
Canned peeled tomatoes 600g
Salted capers 20g
Gaeta olives 100g
Extra virgin olive oil 30g
Garlic cloves 3
Fine salt A pinch
Peanut oil (for frying) 650g
All-purpose flour 50g
Fresh chili pepper 1
Fresh parsley 1 bunch

Nutritional Information (Approximate per serving)

Nutrient Amount
Calories 600 kcal
Protein 45g
Carbohydrates 35g
Fats 32g
Fiber 3g
Sodium 750mg

Instructions

  1. Prepare the Tomato Sauce:

    • Begin by heating the extra virgin olive oil in a large frying pan over medium heat. Add the peeled garlic cloves and sauté until golden and fragrant.
    • Chop the fresh chili pepper finely and add it to the pan, letting it infuse the oil with a spicy kick.
    • Pour in the canned peeled tomatoes, crushing them lightly with a spoon, and simmer the sauce for about 15 minutes, allowing the flavors to meld.
    • In the meantime, soak the salted capers in cold water to desalinate them, then add the capers and Gaeta olives to the pan. Stir to combine, and season with a pinch of salt.
  2. Prepare the Cod:

    • While the sauce is simmering, take your desalted cod and cut it into manageable pieces.
    • Place the all-purpose flour in a shallow dish, and dredge each piece of cod thoroughly in the flour, shaking off any excess.
  3. Fry the Cod:

    • In a small pot or deep frying pan, heat the peanut oil to 180°C (350°F). To check if the oil is hot enough, drop a small piece of bread into the oil – if it browns in a few seconds, the oil is ready.
    • Fry the cod pieces in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown and crispy. If necessary, adjust the heat to maintain the oil temperature and avoid burning the fish.
    • Once the cod is fried, remove it from the oil and let it drain on a plate lined with paper towels.
  4. Assemble the Dish:

    • Carefully transfer the cooked cod pieces into the simmering tomato sauce and let them cook together for 2-3 minutes to soak up the flavors.
    • Once the cod is well coated in the sauce, transfer everything into a baking dish or an ovenproof tray.
  5. Bake:

    • Preheat the oven to 180°C (350°F). Place the baking dish in the oven and bake for about 10-15 minutes, allowing the flavors to meld and the sauce to reduce slightly. The cod should be perfectly tender and infused with the rich tomato sauce.
  6. Garnish and Serve:

    • Once baked, remove the dish from the oven and sprinkle with freshly chopped parsley.
    • Serve hot with crusty bread to soak up the delicious sauce, and enjoy a taste of the Mediterranean in every bite.

Tips:

  • For added flavor, you can incorporate a splash of white wine to the tomato sauce while it’s simmering, which will deepen its richness.
  • If you prefer less heat, you can omit the fresh chili or adjust the amount to your taste.
  • This dish pairs wonderfully with a light, crisp white wine like a Verdicchio or Fiano.

Enjoy this delicious and authentic Neapolitan dish that captures the essence of southern Italy’s flavors in every bite!

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