Baked Cod Puttanesca

Ingredients

3 Tablespoons (42ml) olive oil plus more for drizzling

1 small yellow onion diced

2 teaspoons fresh oregano minced

1 2 ounce tin flat anchovies in olive oil not drained

1/2 teaspoon crushed red pepper flakes

1/2 cup Kalamata olives pitted and sliced in half vertically

1/4 cup capers drained

6 cloves garlic minced

1/2 cup (113ml) dry white wine

1 28 ounce can crushed tomatoes with basil

1 teaspoon salt divided, more if needed

1/2 teaspoon black pepper divided, more if needed

1/2 cup fresh basil roughly chopped

5 6 ounces cod filets skin removed, 32 ounces total

crusty bread for serving, optional

Instructions

Preheat the oven to 400 degrees F.

Place a large Dutch oven or deep skillet over medium heat. Add the olive oil and heat until shimmering, then add the onion and cook, stirring occasionally, until softened, about 5 minutes. 

Add in the oregano, anchovies (and any oil in the can), crushed red pepper flakes, olives, and capers and cook, stirring occasionally for 2 minutes. Add in the garlic and cook for another minute, or until fragrant but not brown.

Pour in the wine and simmer for 3 minutes, stirring occasionally. Add in the crushed tomatoes and season with salt and pepper (I suggest starting with a 1/2 teaspoon of salt and a 1/4 teaspoon of black pepper then adding more if needed).

Bring to a boil, then reduce the heat to low (it should be a gentle simmer), partially cover, and cook for 10 minutes, stirring occasionally. Remove the pan from heat and set aside for a minute.

Season both sides of the cod filets with salt and pepper.

Partially submerge the filets in the sauce, leaving space in between each piece. Spoon some sauce over each filet.

Transfer the pot to the oven and cook, uncovered, until the flesh of the fish turns opaque and begins to flake, about 12 to 15 minutes.

Garnish with extra basil or oregano sprigs, if desired, and a drizzle of olive oil. Serve warm, with crusty bread.

Prep Time: 15 min   Cook Time: 35 min

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