Cod Puttanesca Recipes

BAKED COD PUTTANESCA | SEAFOOD WITH AN ITALIAN SPICY TOMATO SAUCE

Steps:

• Preheat oven to 400 F.
• Meanwhile, heat 1 Tablespoon olive oil in a sauté pan over medium-high heat. Add the anchovies and cook, stirring often, until the anchovies break down, about 2 minutes. Add the pepper flakes and continue to stir.
• Pour in the prepared marinara sauce and heat to a simmer. Add the olives and capers and simmer for 2 minutes.
• Prepare the cod by using paper towels to blot the excess moisture from the fillets. Brush the fillets on both sides with olive oil. Season the fish with salt and pepper.
• Pour the sauce in a glass oven proof casserole and place the fish on top of the sauce. Spoon a little bit of sauce over the fish.
• Transfer the casserole to the oven and bake until the fish is just cooked through, 10 to 15 minutes. ** see notes.
• Serve with pasta, farro, or bread topped with the fish and puttanesca sauce.

COD PUTTANESCA WITH SPINACH & SPAGHETTI

Steps:

• Boil the spaghetti for 10 mins until al dente, adding the spinach for the last 2 mins. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli and garlic, then add the tomatoes.
• Add the vinegar, capers, olives and paprika with a ladleful of the pasta water. Put the cod fillets on top, then cover the pan and cook for 5-7 mins until the fish just flakes. Drain the pasta and wilted spinach and pile on to plates, then top with the fish and sauce. Sprinkle over some parsley to serve.