The robust flavors of classic puttenesca sauce—garlic, anchovy, tomato, olives and parsley—have found their perfect mate in pan roasted cod. The contrast of the big, bold, sharp and slightly wild sauce with gentle, flaky and mild cod proved that sometimes, opposites really do attract.
- 4 (6-ounce) skinless cod fillets
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons extra virgin olive oil, divided
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 anchovy fillets, minced
- 1/2 teaspoon dried oregano pepp
- 1/8 teaspoon crushed red pepper flakes
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 1/4 cup pitted Kalamata olives, halved
- 1 teaspoon drained capers
- 3 tablespoons chopped fresh parsley
- Preheat oven to 350°F.
- Season fillets with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat until very hot. Add the cod, flesh side down, and cook until lightly browned, about 2 minutes; turn over and cook 1 minute longer. Transfer to a plate.
- Return the skillet to the stove and heat the remaining 3 tablespoons oil over medium heat. Add the onion, garlic, anchovy, oregano, and crushed red pepper flakes; cook, stirring occasionally, until the onion softens, 4 to 5 minutes. Add the tomatoes, olives, and capers, bring to a simmer, and cook until slightly thickened, about 5 to 6 minutes. Stir in the parsley then add the fish, spooning some sauce over each fillet. Transfer to the oven and bake 8 to 10 minutes until the fish is cooked through and flakes easily with a fork. Serve fillets with plenty of the sauce.