Cod Puttanesca

February 15, 2022 • 0 comments

Cod Puttanesca


  • (2 pounds) Virgin Bay Seafood Pacific Cod (cut into four pieces)
  • (4) 1-inch-thick slices ciabatta bread
  • (3 Tbsp.) extra virgin olive oil
  • (2 Tbsp.) chopped fresh oregano
  • (2 Tbsp.) chopped fresh basil
  • (3) garlic cloves, lightly smashed
  • (4) anchovy filets
  • (20 oz. can) no-salt-added whole plum tomatoes, crushed by hand
  • (1/2 cup) pitted kalamata olives, halved
  • (2 Tbsp.) capers
  • (pinch) red pepper flakes


  1. Preheat oven to 400°. Place ciabatta on baking sheet. Drizzle with 1 Tbsp. olive oil and sprinkle with 1 Tbsp. each oregano and basil. Bake until golden brown, 15 minutes.
  2. Meanwhile, heat remaining 2 Tbsp. olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and anchovies and cook, stirring often, until the garlic in 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 Tbsp. each oregano and basil, simmer 2 minutes.
  3. Season the fish with salt and 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, 8-10 minutes. Divide the bread among four shallow bowls; top the fish with puttanesca sauce.
  4. ENJOY!
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