Pan Roasted Cod with Puttanesca

Pan Roasted Cod with Puttanesca

9 January 2018

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.
  • Level #1: commis chef
  • Recipes





Preperation Time

10 minutes

Cooking Time

25 minutes


4 (6-ounce) skinless cod fillets

3⁄4 teaspoon salt

1⁄4 teaspoon ground black pepper

4 tablespoons extra virgin olive oil divided

1 small onion finely chopped

3 garlic cloves minced

2 anchovy fillets minced

1⁄2 teaspoon dried oregano

1⁄8 teaspoon crushed red chilli pepper flakes

400g sundried tomatoes diced

1⁄4 cup pitted Kalamata olives halved

1 teaspoon drained capers

3 tablespoons chopped fresh parsley


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

2Season the cod fillets with salt and pepper

3Heat 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

4Return 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

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

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

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

8Serve fillets with plenty of the sauce.