Cod in Puttanesca Sauce
This delicious 30-minute Cod in Puttanesca Sauce recipe is another great one to have on hand when you’re short on time!
Ingredients
- 4 large cod fillets, patted dry
- ground Himalayan pink salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1 tbsp. olive oil tips & tricks
- 1/2 cup yellow onions, chopped
- 2 ounces (1 can) anchovies in olive oil
- 1/4 tsp. red pepper flakes, or to taste
- 1 can (2.25 oz.) sliced black olives, drained *see footnote
- 1/4 cup capers, rinsed and drained
- 4 large cloves garlic, pressed
- 1/2 cup dry white wine such as Pinot Grigio or Chardonnay
- 4 cups (about 8) Roma tomatoes, concassées tips & tricks
- 1 tsp. Italian seasoning see Recipe
- 1/4 cup chopped parsley, for garnish tips & tricks
Directions
- Season cod fillets on both sides with salt and pepper; set aside.
- In a large skillet over medium heat, add oil. When hot, add onion and sauté for 2 minutes.
- Add anchovies including the oil from the can, red pepper flakes, olives and capers; stir and cook for 2 minutes.
- Add garlic and sauté for 30 seconds. Add wine and simmer for 2 minutes.
- Add tomatoes and season with salt and pepper. Cook for 8 minutes but 2 minutes before time is up, add Italian seasoning; cook for the remaining time.
- Add seasoned cod and spoon sauce over. Cover, reduce heat to medium-low, and, depending on the thickness, simmer for 12 to 15 minutes. Spoon more sauce halfway through cooking.
- Garnish with fresh chopped parsley and serve with crusty bread.
Notes
Footnote: Substitute 1/2 cup Kalamata olives