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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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4–6 servings

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)


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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