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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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)
Preheat oven to 350°. Place raisins in a small bowl and pour wine over (wine should cover raisins).
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.
Mix breadcrumbs, pine nuts, lemon zest, oregano, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl.
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.
Bake fish until flesh is opaque and beginning to flake, 13–16 minutes.
Heat broiler. Broil fish until breadcrumbs are crisp and golden brown, about 2 minutes.
Scatter parsley over fish; serve with lemon wedges for squeezing over.
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