Baked Cod Livornese
Submitted by mak
Italian-style baked cod smothered in a rustic tomato, mushroom, and white wine sauce with Parmesan. A Livorno-inspired weeknight fish dinner ready in 40 minutes.
YIELD
10 servingsPREP
15 minCOOK
25 minREADY
40 minBaked Cod Livornese
Straight from the Tuscan coast, this Livornese-style cod brings the soul of Italian home cooking to your kitchen.
Sautéed onions, garlic, and mushrooms build a savory base before white wine and plum tomatoes come together into a rich, aromatic sauce.
The cod bakes right in that bubbling sauce, soaking up every last drop of flavor, then gets finished with grated Parmesan and a splash of reduced pan juices.
It’s rustic, it’s elegant, and it comes together in under an hour.
Chef Tips
- Use Roma tomatoes: Their meatier flesh and lower water content make for a thicker, more concentrated sauce.
- Reduce those pan juices: Don’t skip the final step of cooking down the remaining liquid. That concentrated sauce is where all the magic lives.
- Wine matters: Use a dry white you’d actually drink. If the wine isn’t good enough for your glass, it’s not good enough for the fish.
- Room temperature fish: Pull the cod from the fridge 15 minutes before baking for more even cooking.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
In a 10 inch skillet heat oil; add onion and garlic and sauté until onion is translucent, about 1 minute.
Add mushrooms and cook until mushrooms are just tender, about 2 minutes; add wine and bring to a boil.
Add tomatoes and seasonings and cook, stirring occasionally until sauce thickens, about 2 minutes.
In a shallow 1 quart flameproof casserole arrange fillets and top with sauce; sprinkle with cheese and bake until fish flakes easily at the touch of a fork, 15 to 20 minutes.
Using a slotted pancake turner, carefully remove fish from casserole to serving platter; keep fish warm.
Place casserole over medium heat and cook remaining pan juices until reduced and thickened, about 2 minutes; pour over fish and sprinkle with parsley.
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