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
-
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.
-
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.
-
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.
-
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.
-
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.
-
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!
