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baccala' arracanato (oregano crusted cod)

Salted cod has one of the longest journeys in Italian cooking.

For centuries, cod was preserved with salt in Northern Europe and then traded across the Mediterranean.

Two pieces of crumb-coated fish on a white plate with an olive branch pattern, set on a wooden surface. Crumbs scattered around.

Salted cod has one of the longest journeys in Italian cooking.

For centuries, cod was preserved with salt in Northern Europe and then traded across the Mediterranean. In Italy it became baccalà, a staple ingredient that appears in dozens of regional dishes—especially during Lent, when meatless meals take center stage.

Every region has its own way of preparing it.

In Molise, a small region in southern Italy, one of the most traditional preparations is Baccalà Arracanato.

The word arracanato refers to the crispy topping that forms while the fish bakes in the oven. Stale bread, garlic, oregano, and olive oil create a simple crust that turns golden and fragrant while the cod cooks underneath.

Traditionally this dish is made with salted cod that has been soaked to remove the salt, but in the video I used fresh cod fillets, which makes the preparation quicker while still keeping the spirit of the dish.

Ingredients


SERVES 4

  • 4 cod fillets

  • 1–1½ cups stale bread, crumbled

  • 2 garlic cloves, finely chopped1

  • 2 teaspoons oregano (fresh or dried)

  • Extra virgin olive oil

  • Salt and black pepper


Method


1. Prepare the breadcrumb mixture Crumble the stale bread into small pieces (or pulse it briefly in a food processor).Place it in a bowl and mix with the chopped garlic, oregano, salt, and black pepper.Drizzle in olive oil and mix until the breadcrumbs are lightly coated and slightly moist.


2. Prepare the fish Preheat the oven to 375°F (190°C). Place the cod fillets in a lightly oiled baking dish and season them lightly with salt and pepper.


3. Add the toppingCover the cod fillets generously with the breadcrumb mixture, pressing it gently so it sticks to the fish.

Drizzle a little more olive oil on top.


4. Bake Bake for 20–25 minutes, until the cod is cooked through and the breadcrumb topping becomes golden and crispy.


5. Serve

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