Broiled Cod With Puttanesca Sauce
Puttanesca sauce is a simple combination of tomatoes, white wine, olives, capers, garlic, onion and olive oil - perfect for topping a mild, flaky fish like cod. Serve over angel hair pasta with a side dish of sautéed spinach.
- 1-3/4 to 2 lbs cod fillets
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Juice of 1/2 lemon
- For the sauce:
- 3 tablespoons olive oil
- 1 cup onion, roughly chopped
- 6 to 8 cloves garlic, very finely chopped
- 2-ounce tin of flat anchovies, roughly chopped
- 1/3 cup dry white wine
- 1 can (28-ounces) diced Italian plum tomatoes
- 1/4 teaspoon crushed red pepper flakes
- 1 cup pitted black olives, halved lengthwise
- 2 tablespoons capers, drained
- 1/4 cup fresh parsley, chopped
- For the pasta:
- 1 lb angel hair pasta
- Extra-virgin olive oil
Position a rack about 2 inches below the broiler and start it preheating. Line a shallow broiler pan with heavy duty aluminum foil and coat with nonstick cooking spray.
Place a large pot of salted water on to boil for the pasta.
Cut the cod into serving size pieces and brush with olive oil on both sides. Season the fish with salt and pepper and arrange in a single layer on the prepared broiler pan. Cover and refrigerate until ready to cook.
Next, prepare the sauce. Heat the olive oil in a pan over medium heat. Add the onion and sauté until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute longer. Stir in the anchovies and continue cooking, stirring continually, until they dissolve to a paste, about 3 minutes.
Stir in the wine, cook for 2 minutes, then add the tomatoes, crushed red pepper flakes, black olives and capers. Bring the mixture to a simmer and continue cooking, stirring occasionally, until the sauce has thickened slightly, 5 to 7 minutes. Season to taste with salt and pepper, then reduce the heat to low and cover to keep warm.
Remove the fish from the refrigerator and squeeze the lemon juice over the fillets.
Cook the angel hair according to package directions for al denté. Drain, drizzle with extra-virgin olive oil, toss and set aside.
Broil the fish for 2 minutes on the first side, turn the fillets and broil 2 minutes longer, until the fish is opaque and flakes easily. Stir any juices that have accumulated in the broiler pan into the puttanesca sauce.
To serve, arrange a bed of angel hair on each plate, top with a little sauce, add a piece of cod and spoon some more sauce over that. Place any remaining sauce in a bowl to pass at the table.
Makes 6 servings