Cod Puttanesca
Does anyone else take pictures of recipes they find while reading magazines in doctor’s office waiting rooms? I tend to do this quite often and it’s always from an issue I would not otherwise have come across–Southern Living, Cooking Light, you name it. But then, of course, the second I’ve left the doctor and moved on to the next thing, I’ve forgotten all about this must try meal.
Well, the other day I was combing through my camera roll and happened upon this recipe for Cod Puttanesca from an issue of “I have no idea” magazine. It looked easy and was motivation to pick up a variety of fish that I don’t often prepare. For those who are unfamiliar with Puttanesca (Italian for prostitute, because this sauce is said to have been cooked quickly between clients–don’t judge!) it is a thick tomato sauce flavored with olives, capers and anchovies. The sauce packs a punch and is traditionally served over spaghetti. The use of puttanesca as a sauce for baked cod intrigued me. I decided to serve the combination over plain steamed spinach (no seasoning needed because of the richly flavored sauce) for a fully gratifying meal. It was fast and easy enough for a weeknight dinner but would also be impressive to serve to guests. The sauce could even be made ahead of time and warmed before adding the fish to bake. Enjoy!
Cod Puttanesca
Ingredients
- 2 Tbls olive oil
- 3 cloves garlic lightly smashed
- 4 anchovy fillets
- 1 28-oz can whole San Marzano tomatoes crushed by hand
- 1/2 c pitted Kalamata olives halved
- 2 Tbls capers
- 2 Tbls fresh oregano chopped
- 2 Tbls fresh basil chopped
- pinch of red pepper flakes
- 4 6 oz cod fillets about 1 1/2-inches thick
Instructions
- Preheat oven to 400F.
- Heat olive oil in an oven-proof skillet over medium high heat. Add the garlic and anchovies and cook, stirring often, until the garlic is golden and the anchovies break down, about 3 minutes.
- Add the tomatoes, their juices and 1/2 c of water to the pan and bring to a boil. Reduce heat to medium low and cook, stirring occasionally until saucy, about 10 minutes.
- Stir in the olives, capers, oregano, basil and red pepper flakes. Simmer for 2 more minutes.
- Season the fish with salt and pepper and arrange on top of the sauce in the skillet.
- Transfer the skillet to the oven and bake until the fish is just cooked through, about 8-10 minutes.
- Serve cod in shallow bowls, topped the puttanesca sauce (and over a bed of steamed spinach, toasted ciabatta bread or pasta, if desired).
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