Cod Puttanesca Food

COD PUTTANESCA WITH SPINACH & SPAGHETTI

Steps:

• Boil the spaghetti for 10 mins until al dente, adding the spinach for the last 2 mins. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli and garlic, then add the tomatoes.
• Add the vinegar, capers, olives and paprika with a ladleful of the pasta water. Put the cod fillets on top, then cover the pan and cook for 5-7 mins until the fish just flakes. Drain the pasta and wilted spinach and pile on to plates, then top with the fish and sauce. Sprinkle over some parsley to serve.

BAKED COD PUTTANESCA | SEAFOOD WITH AN ITALIAN SPICY TOMATO SAUCE

Steps:

• 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.

COD PUTTANESCA WITH SPINACH

Steps:

• Preheat the oven to 190°C, fan 170°C, gas 5
• Heat the oil in a frying pan and fry the onion, garlic, chilli and anchovies together for 6-8 minutes, stirring occasionally, until softened.
• Add the cherry tomatoes, beans, capers, olives and most of the parsley, then bring to a simmer and cook for 5 mins or so until the tomatoes are softened. Fold through the spinach. If your frying pan isn't ovenproof, transfer the sauce to a medium baking dish.
• Drizzle over the balsamic and lemon juice and then nestle the cod loins into the sauce. Bake for 10 - 12 minutes until the fish is opaque and flaky. Drizzle the fish with a little olive oil and sprinkle with parsley to serve.

COD PUTTANESCA

Steps:

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