Pan Roasted Cod with Puttanesca

Serves 4

The robust flavours of classic puttanesca 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 proves 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

  • 1 ⁄8 teaspoon crushed red chilli pepper flakes

  • 400g sundried tomatoes, diced

  • 1 ⁄4 cup pitted Kalamata olives, halved

  • 1 teaspoon drained capers

  • 3 tablespoons chopped fresh parsley


1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.

2. Season the cod fillets with salt and pepper. Heat 1 tablespoon of the oil in a large non-stick skillet over a medium heat until very hot. Add the cod, flesh side down, and cook until lightly browned, about 2 minutes; turn over and cook for 1 minute longer. Transfer to a plate.


3. Return the skillet to the stove and heat the remaining 3 tablespoons of oil over a 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 for 8 to 10 minutes until the fish is cooked through and flakes easily with a fork. Serve fillets with plenty of the sauce.

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