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Cod Arracanato

4.1

(15)

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Photograph by Isa Zapata.  Food Styling by Cyd McDowell.  Prop Styling by Paige Hicks

Cod is a lean fish that can need some help in the flavor department. In this twist on baccalà arrancanato, a salt cod dish popular in Molise along the Adriatic coast of Italy, fresh cod gets a boost from a handful of pantry staples such as breadcrumbs, raisins, and lemon. A healthy pour of olive oil gives the fish some needed richness while a splash of white wine helps to create just enough sauciness. A minute or two under the broiler at the end makes the nutty, raisin-studded breadcrumb topping golden, crunchy, and quite delicious. Since fresh cod doesn’t require soaking like salt cod, this recipe is ideal for a weeknight meal served with rice. —Anna Gass

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What you’ll need

Recipe information

  • Yield

    4–6 servings

Ingredients

¼

cup raisins

¼

cup dry white wine

1½–2

lb. skinless, boneless cod or other firm white fish fillets

1

tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

Freshly cracked black pepper

7

Tbsp. extra-virgin olive oil, divided

½

cup breadcrumbs

¼

cup pine nuts

1

Tbsp. finely grated lemon zest

1

tsp. dried oregano

1

garlic clove, finely grated

Parsley and lemon wedges (for serving)

Preparation

  1. Step 1

    Preheat oven to 350°. Place raisins in a small bowl and pour wine over (wine should cover raisins).

    Step 2

    Pat fish dry with paper towels and season on both sides with salt and pepper. Drizzle bottom of a broilerproof baking dish large enough to fit fish with 3 Tbsp. oil. Arrange fish in baking dish.

    Step 3

    Mix breadcrumbs, pine nuts, lemon zest, oregano, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl.

    Step 4

    Holding back raisins, drizzle wine evenly over fish. Stir raisins into breadcrumb mixture, then spoon mixture over fish, patting to adhere. Drizzle remaining 4 Tbsp. oil over top.

    Step 5

    Bake fish until flesh is opaque and beginning to flake, 13–16 minutes.

    Step 6

    Heat broiler. Broil fish until breadcrumbs are crisp and golden brown, about 2 minutes.

    Step 7

    Scatter parsley over fish; serve with lemon wedges for squeezing over.

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Reviews (15)

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  • Delicious. Substituted dates for raisins and estragon for oregano. Also drizzled on the olive oil just before broiling … I tend to burn things. Just right.

    • Anonymous

    • Luxembourg

    • 2/2/2022

  • The raisins were surprisingly good in the dish, but it lacked some defining flavor, in my opinion.

    • Anonymous

    • Los Angeles

    • 2/1/2022

  • Will try it soon, but might sub olives for the raisins. Can’t get my mind around raisins here.

    • Elle

    • The Heartland

    • 1/30/2022