Baked Cod Puttanesca
Thick cod fillets baked in a bold, briny puttanesca sauce of olives, capers, anchovies, and tomatoes - a classic southern Italian combination that comes together in one baking dish in under 40 minutes.
Ingredients
- 4 cod fillets (about 6 oz each), skin-on or skinless
- 4 tbsp extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1/2 tsp red pepper flakes
- 4 oil-packed anchovy fillets
- 2 cans canned diced tomatoes
- 1/2 cup kalamata olives, pitted, roughly chopped
- 2 tbsp capers, drained
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tbsp fresh lemon juice
Instructions
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1
Preheat oven to 400°F (200°C).
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2
Heat 4 tbsp extra-virgin olive oil in a medium saucepan over medium heat. Add 4 thinly sliced garlic cloves and 1/2 tsp red pepper flakes and cook for 1 minute. Add 4 oil-packed anchovy fillets and mash them into the oil until dissolved, about 1 minute.
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3
Stir in 2 cans canned diced tomatoes, 1/2 cup pitted, roughly chopped kalamata olives, 2 tbsp drained capers, and 1/2 tsp dried oregano. Simmer for 8 to 10 minutes until the sauce thickens slightly.
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4
Pour the puttanesca sauce into a 9x13-inch baking dish. Nestle 4 skin-on or skinless cod fillets (about 6 oz each) into the sauce, pushing them down so they are partially submerged. Season the tops of the fish with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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5
Bake for 18 to 22 minutes until the fish is opaque and flakes easily with a fork, reaching an internal temperature of 145°F (63°C).
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6
Squeeze 2 tbsp fresh lemon juice over the dish and scatter 1/4 cup chopped fresh flat-leaf parsley on top. Serve directly from the baking dish with crusty bread, polenta, or pasta.