Baked Cod Puttanesca

Name: Baked Cod Puttanesca
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
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

40 minEasyServes 4320 cal/serving

ItalianDinnerOvenMediterraneanPescatarianHigh ProteinLow CarbHalal-friendlyDairy-FreeGluten-FreeNut-FreeEgg-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

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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

1

Preheat oven to 400°F (200°C).
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.
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.
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.
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).
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.

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Questions

What is 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. This reference files it under Italian dinner: made in the oven, rated easy and about 40 minutes start to finish.

What temperature do I cook Baked Cod Puttanesca at?

For Baked Cod Puttanesca, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 22 minutes, in step 5. The target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Is there a substitute for anchovies in Baked Cod Puttanesca?

The entry for Baked Cod Puttanesca calls for 4 oil-packed anchovy fillets. In its place: A teaspoon of fish sauce or a little miso per two fillets supplies the same savory background. For a vegetarian version, leave them out and add a pinch more salt.

Can I use a different white fish instead of the cod in Baked Cod Puttanesca?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Baked Cod Puttanesca uses 4 cod fillets (about 6 oz each), skin-on or skinless.

How hot is Baked Cod Puttanesca?

Moderately. The heat in Baked Cod Puttanesca comes from 1/2 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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