Wednesday, February 22, 2017

Baked Cod with Puttanesca Sauce


 You have to love a meal that's on the table in less than 15 minutes - especially one that's colorful, packs nutritional value and has tons of flavor. My husband and I are big olive fans, so puttanesca sauce hits the spot. Serve this meal by itself or with a side of brown basmati rice.

1. Preheat oven to 400 degrees. Heat olive oil in a large oven proof skillet (or cast iron skillet) over medium-high heat and add garlic and anchovies. Cook for 30 seconds. 

2. Add tomatoes and crush them with the back of a wooden spoon. Add olives, raisins, capers and crushed red pepper flakes and stir to combine. 
 
  
3. Place cod filets on top of the sauce and season with salt and pepper. Place the skillet in the oven and bake for 10 minutes. 

4. Finish cod with basil, walnuts and a drizzle of olive oil.



Baked Cod with Puttanesca Sauce 
Serves 3-4 

All you need:
2 tablespoons olive oil, plus more for drizzling 
2 garlic cloves, minced
1 tablespoon anchovy paste (or 3 anchovy filets)
1 (28 oz.) can San Marzano tomatoes
1/2 cup pitted kalamata olives
1/4 cup golden raisins 
1 tablespoon capers
1/4 teaspoon crushed red pepper flakes
3 cod filets (6 oz. each)
5 fresh basil leaves, chiffonade 
1/4 cup toasted walnut halves 

All you do:
1. Preheat oven to 400 degrees. Heat olive oil in a large oven proof skillet (or cast iron skillet) over medium-high heat and add garlic and anchovies. Cook for 30 seconds. 
2. Add tomatoes and crush them with the back of a wooden spoon. Add olives, raisins, capers and crushed red pepper flakes and stir to combine. 
3. Place cod filets on top of the sauce and season with salt and pepper. Place the skillet in the oven and bake for 10 minutes. 
4. Finish cod with basil, walnuts and a drizzle of olive oil. 
 

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