Looking for a fail-proof way to make restaurant-quality seafood at home? This Easy 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 salsa verde adds bright, bold flavors. Whether you're a seafood pro or just starting out, this recipe guarantees easy and impressive results!
This site is all about finding ways to make restaurant-quality seafood dishes at home. The kind of food that make you neighborhood famous for your cooking skills. So if you want to cook seafood with more confidence, I'm so glad you're here! If you're a first-timer here, 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 sauce, you'll be adding it to your weekly menu! Make it with Broiled Scallops, Seared Salmon or Shrimp Skewers.
Ingredients for Cod with Italian Salsa:
Before we get to the easy step-by-step instructions, a few notes about the ingredients.
Fish: cod is my preference for this recipe, but 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 and cook times.
Mayo: full fat, real mayo works best for broiled fish.
Lemon: our favorite citrus sneaks into every part of this recipe. We have zest and juice in the aioli, lemon slices broiling alongside our fish, and lemon juice (or red wine vinegar) in the salsa verde. It's a citrus extravaganza!
Salsa verde: my easy Italian Salsa Verde includes fresh parsley and chives, and a handful of flavor bombs 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.
How to Make Salsa Verde Fish
Step 1: Make Italian Green Sauce
Combine fresh herbs, shallot, garlic, dijon, oil, vinegar or lemon juice, anchovies, salt, pepper and chilis (if using). Stir to combine and set aside to let the flavors marinate.
Step 2: Prep Fish
Preheat broiler to high and position oven rack 5-6 inches from the heat source. Combine mayo, zest, juice and garlic, along with a pinch of salt and pepper. Brush garlic lemon aioli over cod fillets. Scatter sliced lemons around tray.
Step 3: Broil Cod
Broil for 6-7 minutes, until opaque and browning across the top. Serve with lemon slices and a healthy spoonful of salsa verde.
What fish can be substituted for cod?
Haddock, hake or grouper are easy subs for cod. But this simple recipe works with almost any type of flaky white fish.
What to serve with salsa verde fish?
This fish with salsa verde pairs flaky cod with a bright and punchy sauce. My favorite sides to serve with this duo are Duchess Potatoes and Gazpacho Salad. And it would be tragic to serve salsa verde without crusty baguettes for dipping up every. last. drop.
Is salsa verde the same as chimichurri?
I like to think of Italian Salsa Verde and Argentinean chimichurri as first cousins. Both star fresh herbs in an olive oil and and citrus (or vinegar) sauce. But this Italian version relies on anchovies for a rich depth of flavor (and sometimes capers), while chimichurri relies more on chili peppers for a spicy kick.
How to store leftover fish with Italian salsa?
Transfer fish to an airtight container and keep in the refrigerator for 2-3 days. Keep salsa verde in a jar in the refrigerator for up to 5 days.
Print
Easy Fish with Salsa Verde
- Total Time: 20 minutes
- Yield: 4 1x
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
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
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