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.Print
Broiled Cod With Puttanesca Sauce
Mild white fish served with puttanesca sauce, sauteed spinach with garlic and toasted ciabatta bread makes a complete meal ~ healthful and delicious.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dishes
- Cuisine: Italian
- 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, stir in the parsley, 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.