Looking for a fail-proof way to make restaurant-quality seafood at home? This Fish with Italian Salsa Verde is the answer. The cod is simple to prepare, with just a handful of ingredients and under 10 minutes cooking time, while the vibrant Italian fresh salsa adds bright, bold flavors. Whether you're a seafood pro or just starting out, this recipe guarantees easy, delicious results!
This site is all about finding ways to make restaurant-quality seafood dishes at home. So if you want to cook seafood with more confidence, I'm so glad you're here! If you're a first-timer, find out more about me and my seafood journey.
This is the perfect recipe for any point on your seafood journey. And once you try this Italian Salsa Verde, you'll be adding it to your weekly menu! Make it with Broiled Scallops and Seared Salmon next.
Ingredients for Cod with Italian Salsa:
- Fish: cod is my preference for this recipe, because it's economical and easy to find here in Portugal. If you have a favorite local fish, go with that! Choose fillets that are similar in thickness to allow for even cooking.
- Mayo: full fat, real mayo works best for broiled fish.
- Lemon: add zest and juice in the aioli, lemon slices to broil with our fish, and lemon juice (or red wine vinegar) in the salsa verde. It's a citrus extravaganza!
- Salsa verde: my easy Salsa Verde includes fresh parsley and chives, and a handful of flavor boosters like garlic, Dijon and anchovies (use capers if you prefer). It's an all-purpose sauce in my house, but one of its highest and best uses is draped over this gorgeous white fish.
Full ingredient list and measurements included in the printable recipe card below.
Pro Tips for Success
- Pat fish very dry before adding garlic mayo to it.
- Let fish come to room temp before broiling for even cooking.
- Don't skip the mayo coating - it ensures moist fish every time!
- Save extra Salsa Verde for dipping bread or roasted veggies.
What can I use instead of anchovies?
Substitute with 1-2 tablespoons diced capers or ½ teaspoon fish sauce.
How do I know when the fish is done?
It should flake easily and be opaque throughout, about 6-7 minutes under the broiler.
Can I make the salsa verde ahead?
Yes! Salsa verde keeps 5 days refrigerated and tastes even better the next day.
Is salsa verde the same as chimichurri?
Both sauces feature fresh herbs in an olive oil and and citrus (or vinegar) sauce. This Italian version relies on anchovies for a rich depth of flavor (and sometimes capers), while Argentinian chimichurri relies on chili peppers for a spicy kick.
Step-by-step Instructions:
Step 1: Make Italian Green Sauce
Combine all sauce ingredients. Stir to combine and set aside to let flavors marry.
Step 2: Prep Fish
Preheat broiler. Combine mayo sauce and brush over cod fillets. Scatter sliced lemons around tray with fish.
Step 3: Broil Cod
Broil fish until opaque and browning across the top. Serve with lemon slices and a big spoonful of salsa verde.
Easy Fish with Salsa Verde
- Total Time: 20 minutes
- Yield: 4
Description
Make restaurant-quality seafood at home with this simple, flavorful Fish with Italian Salsa Verde! Everyone will be begging for your recipe.
Ingredients
4 cod fillets, 5-6 ounces each
2 tablespoons mayonnaise
2 lemons (1 teaspoon lemon zest, juice of ½ lemon, plus 1 lemon, sliced thin)
1 garlic clove, grated
Kosher salt and black pepper, to taste
For salsa verde:
½ cup flat leaf parsley, minced
¼ cup fresh chives, minced
3 anchovy fillets, minced
2 fresh garlic cloves, minced
1 shallot, minced
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
½ cup extra virgin olive oil
Kosher salt, to taste
1 tablespoon red chili, diced, optional
Instructions
- Combine minced diced herbs, anchovy fillets, garlic, shallot, parsley and chives with the dijon, lemon juice and olive oil. Taste and add salt (I usually start with ½ teaspoon). If using chilis, add now. Stir well to combine, then taste and adjust seasoning. Let the salsa verde sit for 30 minutes and the flavors will grow.
- Preheat broiler to high and position oven rack 5-6 inches from the heating coil. Dry fish well and lay on a foil-covered sheet pan. Scatter sliced lemons on tray.
- In a small dish, stir together mayonnaise, lemon zest, lemon juice and grated garlic. Add a pinch of salt and pepper. Using a pastry brush, cover fish fillets lightly with aioli. Broil fish for 6-7 minutes, until opaque and browning across the top.
- Serve fish fillets with lemon slices and a generous drizzle of salsa verde.
Notes
- Storage: Fish can be stored 2-3 days in an airtight container in the refrigerator. Keep Italian Salsa for up to 5 days.
- Substitute haddock, hake or grouper for cod. Ideally, choose fillets of similar size and thickness, to assure even cooking.
- Substitute red wine vinegar for lemon juice in the salsa verde, if needed. Can also substitute capers for anchovies, if you must.
- The salsa verde is at its best when the herbs are diced by hand, so the finished sauce is a little chunky. If using a food processor, be sure to pulse just a couple of times so the salsa doesn't become pulverized.
- Prep Time: 10
- Cook Time: 10
- Category: Easy Recipes
- Method: Bake
- Cuisine: American, Italian
Nutrition
- Serving Size: ¼
- Calories: 320
- Sugar: 3.8 g
- Sodium: 1392.2 mg
- Fat: 15.2 g
- Carbohydrates: 11.9 g
- Protein: 37.2 g
- Cholesterol: 99.2 mg
Wendy Schramm
The salsa Verde sounds yummy and I can't wait to try it. I have a question for you about the cod in Portugal. I recently moved here and the only cod I've seen is salted and dried (where it's in every market). Is that what you use? I admit that I'm a little afraid of it since I have no idea how to get it ready to cook. Do you have any tips?
Christina Jolam
Hi, Wendy! I usually get fresh cod at the seafood counter at Pingo Doce. Reliably delicious and already cut into perfect fillets (that's where I got the fish in all the cod photos in this post! Are you following me on IG? You can DM me there with any Portugal questions - happy to help in any way!