Baked Cod Puttanesca
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Unrated
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 to 5 servings
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Course
Main Course, Dinner
Baked Cod Puttanesca
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If you love cod fish and puttanesca sauce, this is sure to become one of your favorite seafood recipes! Cod fillets are notoriously bland, so this hearty sauce loaded with red pepper flakes, olives, capers, garlic, and anchovies is the perfect paring. Serve with crusty bread and wine!
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Ingredients
- 3 Tablespoons (42ml) olive oil plus more for drizzling
- 1 small yellow onion diced
- 2 teaspoons oregano minced, fresh
- 1 ounce tin anchovies not drained, flat, in olive oil
- 1/2 teaspoon red pepper flakes crushed
- 1/2 cup kalamata olives pitted and sliced in half vertically
- 1/4 cup capers drained
- 6 cloves garlic minced
- 1/2 cup (113ml) white wine dry
- 1 ounce can crushed tomatoes with basil
- 1 teaspoon salt divided, more if needed
- 1/2 teaspoon black pepper divided, more if needed
- 1/2 cup basil roughly chopped, fresh
- 5 ounces cod filet skin removed, 32 ounces total
- bread for serving, optional, crusty
Instructions
- Preheat the oven to 400 degrees F.
- Place a large Dutch oven or deep skillet over medium heat. Add the olive oil and heat until shimmering, then add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add in the oregano, anchovies (and any oil in the can), crushed red pepper flakes, olives, and capers and cook, stirring occasionally for 2 minutes. Add in the garlic and cook for another minute, or until fragrant but not brown.
- Pour in the wine and simmer for 3 minutes, stirring occasionally. Add in the crushed tomatoes and season with salt and pepper (I suggest starting with a 1/2 teaspoon of salt and a 1/4 teaspoon of black pepper then adding more if needed).
- Bring to a boil, then reduce the heat to low (it should be a gentle simmer), partially cover, and cook for 10 minutes, stirring occasionally. Remove the pan from heat and set aside for a minute.
- Season both sides of the cod filets with salt and pepper.
- Partially submerge the filets in the sauce, leaving space in between each piece. Spoon some sauce over each filet.
- Transfer the pot to the oven and cook, uncovered, until the flesh of the fish turns opaque and begins to flake, about 12 to 15 minutes.
- Garnish with extra basil or oregano sprigs, if desired, and a drizzle of olive oil. Serve warm, with crusty bread.
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