128-oz canwhole San Marzano tomatoescrushed by hand
1/2cpitted Kalamata oliveshalved
2Tblscapers
2Tblsfresh oreganochopped
2Tblsfresh basilchopped
pinch of red pepper flakes
46 ozcod filletsabout 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).