Cod, Puttanesca-Style

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"I love puttanesca sauce and I love cod, so there's nothing not to like about this recipe."

Original recipe yields 4 servings


  • Serving Size: 1 (333.6 g)
  • Calories 421.5
  • Total Fat - 26.1 g
  • Saturated Fat - 5 g
  • Cholesterol - 97.3 mg
  • Sodium - 222.5 mg
  • Total Carbohydrate - 6.4 g
  • Dietary Fiber - 1.6 g
  • Sugars - 2.8 g
  • Protein - 37.9 g
  • Calcium - 128.7 mg
  • Iron - 1.3 mg
  • Vitamin C - 9.7 mg
  • Thiamin - 0.1 mg

Step 1

Season the fish with salt and pepper and dust it with flour. Pat off any excess flour.

Step 2

Heat the oil over medium-high heat in a skillet large enough to hold the fish in one layer. When the oil is shimmering, add the fish and cook until light golden brown, about 3 minutes a side.

Step 3

Remove the fish to a plate and cover loosely with a piece of foil.

Step 4

Add the onion and a pinch of salt to the oil in the skillet and cook until the onion is limp and starting to turn gold at the edges, about 6 minutes.

Step 5

Add the garlic and anchovies and cook for 1 minute. Stir in the tomato paste and cook, stirring, until the paste has turned brick red, about 2 minutes.

Step 6

Add white wine and water and let it bubble up. Stir well. Add the cherry tomatoes, olives, and a pinch of crushed red pepper.

Step 7

Bring to a boil, then reduce the heat, cover, and simmer the sauce for 20 minutes.

Step 8

Uncover the skillet and use a potato masher or the back of a wooden spoon to smash any of the tomatoes that haven't collapsed.

Step 9

Nestle the fish into the sauce, spooning some sauce on top, and cover the pan. Simmer for 10-15 minutes, until the fish is cooked through.

Step 10

Transfer the fish and sauce to a platter, shower with the chopped parsley, and serve.

Tips & Variations

No special items needed.

Tags : Dinner