Cod Puttanesca

By á-4084

Cod Puttanesca comes together with the Italian flavors of red pepper flakes, Kalamata olives, briny capers, fresh oregano, fresh basil, fresh oregano, and succulent cod fillets. This recipe has a rich and flavorful sauce made with canned whole plum tomatoes, which is then poured over good ciabatta bread for a luscious dinner that will comfort the whole family.

Ingredients

• 4 slices ciabatta bread, cut into 1-inch-thick slices
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh basil, chopped
• 3 cloves garlic, lightly smashed
• 4 anchovy fillets
• 1 (28-ounce) can no-salt-added whole plum tomatoes, crushed by hand
• 1/2 cup pitted Kalamata olives, halved
• 2 tablespoons capers
• 1 pinch of red pepper flakes
• 4 (6-ounce) cod fillets, about 1 1/2 inches thick
• Kosher salt and freshly ground pepper to taste

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 400°F. Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon each oregano and basil. Bake until golden brown, 15 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and anchovies, and cook, stirring often, until the garlic is golden and the anchovies break down, about 3 minutes. Add the tomatoes, their juices, and 1/2 cup water and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes, and the remaining 1 tablespoon each oregano and basil; simmer 2 minutes.

Season the fish with salt and black pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, 8 to 10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce.