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.
Category
Main
Serves
4
Preperation Time
10 minutes
Cooking Time
25 minutes
Ingredients
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
Instructions
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.