Cod, Puttanesca-Style

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

Original is 4 servings


  • Serving Size: 1 (349.4 g)
  • Calories 450.9
  • Total Fat - 29.1 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 88.4 mg
  • Sodium - 500.2 mg
  • Total Carbohydrate - 8.5 g
  • Dietary Fiber - 2.5 g
  • Sugars - 3.5 g
  • Protein - 37.3 g
  • Calcium - 138.7 mg
  • Iron - 1.4 mg
  • Vitamin C - 10.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

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 (or chopped plum tomatoes), chopped olives, and a pinch of crushed red pepper.

Step 7

Bring to a boil, then reduce the heat, cover, and simmer the sauce for 10-20 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 (I don't do this, as I like the tomatoes to have body in this recipe).

Step 9

Taste the sauce for seasoning and adjust. If you find that it's on the acidic side, add the optional sugar to decrees the sharpness.

Step 10

Nestle the fish into the sauce, spooning some sauce on top, and cover the pan. Simmer for about 8-10 minutes, until the fish is cooked through. *NOTE: I don't cook the fish any further, because find that the 1st fry in olive oil cooks the fish to perfection. This step would be necessary if your fish is thick, or if you didn't cook the fish to doneness at the first step.*

Step 11

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


No special items needed.

3 Reviews

Daily Inspiration

We don't eat much fish and anchovies are generally not used either, but I had some cod in the freezer and this seemed like a perfect match. Very rich in flavor and while the dish takes a little longer to make -- it was definitely worth it. Served along with some zucchini and cheese bread.


(21 Jul 2019)


Great dish! Super easy, especially if you prep all the ingredients ahead of time! We did add extra anchovies, but that was strictly for our personal preference. And... didn't notice until later that we didn't sprinkle the parsley over the dish! Oh well - there's always next time (and there WILL be a next time!). Thanks for posting! Made for SWT 2019 - The Traveling Tastebuds.


review by:
(21 Jul 2019)


This was super tasty and even though there were a lot of steps, went together easily.


review by:
(7 Jul 2019)

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