Home » Cod with parsley sauce and autumn vegetables

Cod with parsley sauce and autumn vegetables

by Ada Parisi
9585 views 5 min read
Baccalà con salsa al prezzemolo e verdure autunnali

Cod with parsley sauce and autumn vegetables. Today an easy recipe easy, that is prepared in three moves: the fish, the sauce and baked vegetables. Is’ a recipe really light but tasty, and easily customizable according to your taste: I used autumn vegetables like turnips, turnips, cauliflower and sweet potatoes, but you can use anything you like, the cooking method remains the same.

You can also leave the vegetables and prepare only the cod with salsa verde and accompany him to a mixed salad. The cod, of course already soaked, It is cooked for a few minutes in a pan with a little olive oil on the skin side, that becomes crunchy. To learn more about the cod, as it soaks and how to use in the kitchen, read my article COD’ And STOCKFISH: PROPERTY', DIFFERENCES AND USE IN THE KITCHEN.

The sauce accompanying the cod is a kind of green sauce with parsley, Capers, lemon and anchovies, all raw Smoothie. Vegetables cooked in oven in 20 minutes, just cut them into small pieces. If you like the cod try this recipe: I designed for my diet, Why can't punish the palate that much, otherwise the diet the wielder two days and then I'll eat the whole kitchen. I assure you that the cod with parsley sauce and autumn vegetables not penalize the taste. Indeed. At this point I suggest you simply have a look at all my RECIPES WITH COD’ and to the VIDEO RECIPE OF COD’ WITH TOMATO SAUCE, one of the most viewed ever, and I wish you good day.

Baccalà con salsa al prezzemolo e verdure autunnali


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


800 grams of cod
a bunch of parsley
2 anchovies in oil
the juice of half a lemon
salt and pepper, to taste
extra virgin olive oil, to taste
40 grams pine nuts
1 large sweet potato
3 turnips
3 turnips
6 Broccoli Cauliflower


Preheat oven to 200 degrees, windy wash vegetables, Peel the potato and the two kinds of turnips and split at the top of the cauliflower. Cut into wedges turnips and sweet potato into thick slices, and cut in half every peak of cauliflower. Line a baking sheet with parchment paper, grease it with olive oil and arrange the vegetables (keep the turnips separated from other, because otherwise you will get only vegetables rose). Salt thoroughly, pepper, drizzle with oil and bake for 30 minutes or until the vegetables are cooked but still crispy.

Blend parsley (without the stems), the anchovies, pine nuts, by combining lemon juice and olive oil until you have a thick but not too smooth. Season with salt and set aside.

Cut the cod in portions, without removing the skin using tweezers but eliminating any bones. Pour a little oil on a grill or a frying pan in stone, warm up, Cook the cod skin side for 5-7 minutes or until the fish skin is not crisp, then cook for a minute on the other side.

Spread on the skin of the codfish parsley sauce, so they covered.

Serve the cod fillet parsnip vegetables harmoniously, and add a few drops of sauce. Topped with a drizzle of extra virgin olive oil and serve immediately. Bon appétit!

MATCHING: This is a recipe that combines the taste of cod to the savory vegetable vegetables and parsley. We want to suggest a Franciacorta Docg brut millesimato, produced with Chardonnay and Pinot Blanc from Tenuta Moraschi: fruity aromas and hints of yeast, with an elegant and balanced taste, with a very fine perlage and delicate.

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Maja November 17, 2015 - 11:32

Another beautiful recipe, Thanks. I have people over for dinner in a few days and voila, menu and’ done! Since he’ a meal so’ Lightweight, Maybe 2 strands of pasta as a first…… :)
Last night we tried your stuffed calamari tomato sauce; really fantastic. Have been a big job to fill; I made them with frozen squid and by mistake I had bought tiny ones- There have been more’ of 30 in 1 kilo! I had to fill it up with your hands- they looked like finger food, they were so old!!! Talking and’ worth it anyway, because’ they were cute and yummy- each had 2 mouthfuls at best. Next time I will make them’ with normal squid and sara’ one thing very fast. Thanks again (I continue to thank you for all these wonderful recipes-!!) and hugs,

Ada Parisi November 17, 2015 - 12:01

Grace Maja! You say two strands of pasta are just fine, otherwise you will leave your guests dinner hungry! Are you going to do a pasta dish? As for the calamari, I understand those you speak of, I guess the trouble to fill them, I usually take those beautiful large! I'm happy that you enjoyed! Don't thank me more. I have fun cooking and the fact that you feel my recipes is a thank you more than enough! I embrace you, ADA

Salvatore November 16, 2015 - 13:59

Good morning Ada. I love salt cod cooked in every way. Your recipe now I find her delicate but at the same time tasty. To try out. Brava. A warm greeting. Salvatore

Ada Parisi November 16, 2015 - 14:19

Hello Savior. Also I love the cod in every way. I've already prepared another recipe :-) Thank you very much and a dear greeting to you. ADA


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