Pan Roasted Cod with Puttanesca

Pan Roasted Cod with Puttanesca


The robust flavours of classic puttanesca sauce – garlic, anchovy, tomato, olives and parsley – have found their perfect mate in pan-roasted cod. The contrast of the big, bold, sharp and slightly wild sauce with gentle, flaky and mild cod proves that sometimes, opposites really do attract.

Serves 4

Preparation time 10 minutes

Cooking time 25 minutes



1 Pre-heat the oven to 180°C/350°F/Gas Mark 4.

2 Season the cod fillets with salt and pepper.

3 Heat 1 tablespoon of the oil in a large non-stick skillet over a medium heat until very hot. Add the cod, flesh side down, and cook until lightly browned, about 2 minutes; turn over and cook for 1 minute longer. Transfer to a plate.

4 Return the skillet to the stove and heat the remaining 3 tablespoons of oil over a medium heat. Add the onion, garlic, anchovy, oregano, and crushed red pepper flakes; cook, stirring occasionally, until the onion softens, 4 to 5 minutes.

5 Add the tomatoes, olives, and capers, bring to a simmer, and cook until slightly thickened, about 5 to 6 minutes.

6 Stir in the parsley then add the fish, spooning some sauce over each fillet.

7 Transfer to the oven and bake for 8 to 10 minutes until the fish is cooked through and flakes easily with a fork.

8 Serve fillets with plenty of the sauce.