It's time to take another old recipe and adapt it to our modern ways of cooking. This time, I chose an Italian classic called "Pesci del Bongustaio" from Le Migliori Ricette by Lisa Biondi, the 1980 edition.

While I wanted to keep it close to the original, I also made a few changes to make it simpler, healthier, and more adaptable to our daily routines.

Here's what I came up with:

Instructions:

• ‍Light Marinade: Season your cod with salt and pepper to taste.

‍

‍

• Place the cod fillets in a bowl with white wine and onion slices.

‍

‍

• Marinate them in the refrigerator for 30 minutes. After marinating, pat the fillets dry to remove excess moisture.‍
• Prepare the Panko Crust: In a bowl, combine panko, grated Parmesan, garlic, dried parsley, and lemon zest. Season with salt and pepper.

‍

‍

• Coat the Fish: Lightly dredge each cod fillet in flour, shaking off excess. Dip the fillets in the beaten egg, then coat them with the panko mixture, pressing gently to help the crust adhere.

‍

‍

• Pan-Fry the Cod: Heat olive oil in a large skillet over medium heat. Fry the fillets on each side for 3-4 minutes until golden and crispy.

‍

‍

• Remove to a paper towel-lined plate to drain any excess oil.‍
• Make the Caper Reduction: Strain the remaining marinade into a small pan. Discard the onion and reduce the wine over medium heat until reduced by half. Add the capers and cream, then stir in butter until the sauce slightly thickens.‍
• Serve: Arrange the cod on a bed of arugula.

‍

‍

• Drizzle with the caper reduction and garnish with lemon slices, hot pepper, and a touch of olive oil and balsamic glaze if desired.

‍

‍

In case you are curious and want to also try the original recipe, here it is:

Original Recipe: Pesci del Bongustaio

Ingredients for 4 people:

• 1 kg of fish (red mullet, grey mullet, mackerel, etc.)
• 80 g margarine or butter
• 1 whole egg
• ½ onion
• ½ glass of white wine
• 30 g breadcrumbs
• 30 g grated Parmesan cheese
• A mixture of finely chopped garlic and parsley
• Lemon wedges
• Salt and pepper

Instructions:

1. Clean the fish and open them like a book, removing the bones.
2. Marinate the fish in beaten egg, white wine, salt, pepper, and onion.
3. Mix breadcrumbs with Parmesan, garlic, and parsley.
4. Drain the fish from the marinade and fry in hot margarine or butter.
5. Serve with lemon wedges.

Modernizing the Classic: Changes and Benefits

Now, let's look at both versions and talk about the differences. So, in updating this recipe, I focused on simplicity, nutrition, and a balance of classic and modern flavors.

One of the most notable changes was switching from whole fish to cod fillet pieces. Why? Because fillets are easier to cook, boneless, and quicker to handle. Hence, they make this dish accessible for busy nights while still capturing the essence of the original cod recipe.

Furthermore, fillets also ensure even cooking, which is ideal for achieving a crispy crust.

Moving on, I used panko instead of breadcrumbs to give the crust a lighter, crispier texture, perfect for today's cooking preferences. I kept the Parmesan because it's utterly delicious. However, I opted for dried parsley rather than fresh, as it's easy to keep on hand and still delivers a bright, herbaceous note.

As for the frying part, replacing margarine with olive oil enhances the Mediterranean flavor profile and reduces saturated fats, making it a healthier choice.

Since I hate wasting ingredients, I made a caper reduction out of the marinade. This new touch adds a fresh, tangy flavor, balancing the richness of the fried cod fillet.

Last but not least, adding fresh arugula, lemon, and balsamic glaze not only boosts flavor but also brings nutritional benefits to this dish.

And if you are curious about the nutritional aspects of this recipe, then let me tell you the short story.

The peppery arugula offers vitamins A, C, and K, adding crunch and balance to the fried cod. A squeeze of lemon provides a burst of vitamin C and a bright acidity that lightens the dish. Finally, a drizzle of balsamic glaze adds depth with natural sweetness and antioxidants, enhancing both the flavor and presentation. Therefore, it is safe to say that these fresh touches make this simple cod recipe nutritious and balanced, combining Italian flavors with a modern, healthful twist.

So, in the end, I want to highlight that these updates bring the classic Italian dish to today's kitchens, combining traditional flavors with the convenience and health benefits of simple cod recipes that fit our lifestyle.

And for those wanting an even lighter option, you could air fry the cod, giving you a slightly drier but still crispy crust.

FAQ

Here are some frequently asked questions to help you make the most of this recipe:

Q: Can you reheat cod fillet?

A: Yes, cod fillets can be reheated. To keep them crispy, warm them in an oven at 180°C for about 10 minutes. Avoid microwaving, as it may make the fish soggy.

Q: How long should cod fillet be in an air fryer?

A: For an air fryer version, cook cod fillets at 200°C for 10-12 minutes, flipping halfway for an even cook. This is a great alternative for those who enjoy cod fillet recipes pan-fried but want a lighter option.

Q: What is cod fillet?

A: Cod fillet is a boneless, skinless portion of cod fish known for its mild flavor and lean texture. It's high in protein and low in calories, making it an excellent choice for cod recipes.

Conclusion

This simple cod recipe is perfect for anyone looking for an easy yet delicious way to learn how to cook cod. Thus, I hope my modern take on fried cod fillet brings a little taste of Italy to your table.

The full video for this recipe is available below and on our YouTube channel, so don't forget to like and subscribe for more delicious recipes and cooking tips!

‍

‍