Baked Cod Puttanesca is such a quick and easy recipe we’re almost embarrassed to post it. But we found the dish so delicious, we just had to share. Picture this, cod fillets bake on a bed of a spicy tomato sauce that’s boosted in flavor with kalamata olives, capers, anchovies, and red pepper flakes.
Baked seafood an easy meal
There are so many types of seafood that you can bake. We like using cod fish because it’s reasonably priced. When you think of cod, how do you think of preparing it? Fried, right?!
Okay, to be honest, it’s delicious fried (isn’t everything?), but we enjoy baked cod just as well.
We’ve made Baked Cod Puttanesca, no less than five times in the past two months. Believe me; we’re still not tired of it!
We don’t know why we never thought of making the cod with a puttanesca sauce before now!
Baked cod shortcut
The shortcut we use for our baked cod is to start off with homemade marinara sauce. When we make marinara sauce, we make a LOT of it.
We freeze it in quart containers, and although it’s great by itself, it’s a fantastic springboard for other recipes. We’ll be posting our marinara recipe soon and additional sauces you can make with it.
Now, if you don’t have any tomato sauce made up, use your favorite jar variety. I won’t judge. I’ll admit to opening up a jar or two in a pinch. ?
Add ingredients to sauce
In a pan, sauté some anchovy in a little olive oil. Now, don’t turn up your nose at anchovies. You can’t taste them, and it gives the sauce a deeper flavor. In fact, the anchovies melt away in the oil.
Next, you add a few red pepper flakes to the oil and after about 30 seconds pour in your prepared tomato sauce. Once the sauce warms up, add the sliced Kalamata olives, and capers to the pan.
Pour the sauce into an oven-proof glass dish. We preheat the oven to 400 °F.
Prepare the cod for baking
Before seasoning the fish, blot the cod with paper towels to get some moisture out of the fillets. Baste the cod with olive oil, then salt and pepper to both sides of the fillets (q b – quanto basta).
Arrange the fillets on top of the sauce then transfer the baking dish to the oven and bake until the fish cooks, about 10 to 15 minutes.
Top the fish with the puttanesca sauce. Be sure to have some Pugliese bread or our ciabatta; you’ll need a scarpetta (bread slice) for soaking up the sauce.
You can serve the baked fish over pasta but we’ve also served it over farro, or even just with toasted artisan bread on the side.
Believe me; your family won’t complain when they get a taste of this delicious baked cod puttanesca.
Tutti a tavola è pronto!
Un caro saluto è alla prossima.
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Baked Cod Puttanesca | Seafood with an Italian Spicy Tomato Sauce
- 4 cod fillets (about 1 1/2 inches thick 6 ounces each.
- 1 Tablespoon extra-virgin olive oil + a little more basting the cod
- 3 anchovy fillets
- 3 cups prepared homemade marinara sauce or your favorite jarred marinara sauce
- 1/2 cup pitted kalamata olives halved
- 2 Tablespoons capers rinsed in cold water
- 1/8 teaspoon red pepper flakes or more if you like it spicier
- Kosher salt and freshly ground pepper
- Optional: 4 1-inch-thick slices ciabatta bread brushed with olive oil and baked in oven until golden brown 10 minutes.
- Preheat oven to 400 F.
- Meanwhile, heat 1 Tablespoon olive oil in a sauté pan over medium-high heat. Add the anchovies and cook, stirring often, until the anchovies break down, about 2 minutes. Add the pepper flakes and continue to stir.
- Pour in the prepared marinara sauce and heat to a simmer. Add the olives and capers and simmer for 2 minutes.
- Prepare the cod by using paper towels to blot the excess moisture from the fillets. Brush the fillets on both sides with olive oil. Season the fish with salt and pepper.
- Pour the sauce in a glass oven proof casserole and place the fish on top of the sauce. Spoon a little bit of sauce over the fish.
- Transfer the casserole to the oven and bake until the fish is just cooked through, 10 to 15 minutes. ** see notes.
- Serve with pasta, farro, or bread topped with the fish and puttanesca sauce.
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