COD PUTTANESCA
COD PUTTANESCA AND WHY I CHOOSE SPROUTS SEAFOOD
It is said that the Italian recipe, Spaghetti Alla Puttanesca was invented in Naples in the mid-20th century. Today, I am going against the traditional recipe and showing YOU how to make a quick and easy fish puttanesca.
Why am I doing this? Well, for starts, fish dishes are usually SUPER healthy, and I am wanting to incorporate more of it into my diet this year! Secondly, it tastes really good ;)
If you’re someone who’s afraid of cooking seafood at home, I get it, that used to be me! But Cod is definitely the fish for you! Extremely tasty and VERY easy to get right (so don’t worry, I’ve got you!).
Imagine this, cod fillets baked on a bed of a spicy tomato sauce that’s boosted in flavor with kalamata olives, capers, anchovies, and red pepper flakes. My plans of eating more fish this 2021 is definitely being made easy with this recipe up my sleeve.
So, here we go! Whip out your aprons and keep reading to make the YUMMIEST, yet QUICK and EASY seafood dish right from the comfort of your home! If you want to impress with very little effort (who doesn’t), then this is for you. I’m EVEN giving you my favorite recommendation of where to get your seafood! So, it couldn’t be easier.
Where should I buy my Seafood?
First things first, let’s talk about SUSTAINABLE SEAFOOD.
I buy my seafood at sprouts because:
1. Sprouts offers 100% sustainably sourced seafood.
2. Sprouts sources from fisheries that are committed to preserving and protecting the health of our marine and freshwater ecosystems and the wellbeing of fishery-dependent communities.
3. The seafood tastes AMAZING.
I highly recommend buying Sprouts Seafood, follow @sprouts on Instagram for details.
Baked Cod Puttanesca – TOP TIPS
3. Before seasoning the fish, blot the cod with paper towels to get some moisture out of the fillets.
4. Then generously season with salt and pepper to both sides of the fillets. This fish needs salt to bring out the delicate flavor.
5. The ultimate check for whether the cod is done is to peek into the center of the thickest part of the fish. But, you can also slide a knife straight down through one of the existing seams of the flesh (those little parallel lines that run through the fish), and gently pry the flesh back.
If the fish is done, it should have lots of moisture but be nearly opaque. If there is a tiny bit of translucency still, you will be okay to take it off the heat – by the time you serve it, the fish will be cooked through! A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.
6. Be sure to have some bread because you’ll need a scarpetta (bread slice) for soaking up the sauce.
7. Serve the baked fish over pasta, farro, or even with toasted artisan bread on the side, or with a simple side salad.
So, if you’re ready to whip up this delicious dish, you can join Sprouts in-store select weekends in February and March for Seafood Showcase events where you can find specialty and seasonal selections. Follow @Sprouts for details!
I hope you enjoy this dish as much as I do!
Lauren XX
Sponsored by my good friends at Sprouts. #lovesprouts #sproutspartner
Cod Puttanesca
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, chopped
- Pinch of red pepper flakes
- 1 teaspoon dried Italian seasoning, or dried oregano or basil.
- 4 anchovy fillets (or less if desired)
- 1 28-ounce can San Marzano whole plum tomatoes, crushed by hand
- 1/2 cup pitted kalamata olives, halved
- 3 tablespoons capers
- 4 cod fillets (about 1 1/2 inches thick; 6 ounces each)
- Kosher salt and freshly ground pepper
Instructions
- Preheat the oven to 400 degrees.
- Heat 3 Tbsp. olive oil in a large ovenproof skillet over medium-high heat. Add the 3 cloves garlic, pinch of chili flakes, 1 tsp. Italian seasoning, and 4 anchovy filets to the skillet.
- Cook, stirring often, until the garlic is fragrant, and the anchovies break down-about 3 minutes.
- Add the 28 oz. can of tomatoes and their juices and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until saucy, about 10 minutes. Stir in the ½ cup olives, 3 Tbsp. capers. Simmer for about 2 minutes.
- Season both sides of the fish generously with salt and pepper. Arrange the fish 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. When the fish is done, it should have lots of moisture but be nearly opaque. If there is a tiny bit of translucency still, you will be okay to take it off the heat – by the time you serve it, the fish will be cooked through! A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.
- Divide the fish among 4 shallow bowls: top with the puttanesca sauce.
Notes:
-Before seasoning the fish, blot the cod with paper towels to get some moisture out of the fillets.
-If your not an anchovy fan, this recipe is still delicious without!
-Then generously season with salt and pepper to both sides of the fillets. This fish needs salt to bring out the delicate flavor.
-The ultimate check for whether the cod is done is to peek into the center of the thickest part of the fish. But, you can also slide a knife straight down through one of the existing seams of the flesh (those little parallel lines that run through the fish) and gentry pry the flesh back.
-If the fish is done, it should have lots of moisture but be nearly opaque. If there is a tiny bit of translucency still, you will be okay to take it off the heat – by the time you serve it, the fish will be cooked through! A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.
-Be sure to have some bread because you’ll need a scarpetta (bread slice) for soaking up the sauce.
-Serve the baked fish over pasta, farro, or even with toasted artisan bread on the side, or with a simple side salad.
Calories
364.11Fat (grams)
16.19Sat. Fat (grams)
2.37Carbs (grams)
10.05Fiber (grams)
3.32Net carbs
6.73Sugar (grams)
5.29Protein (grams)
44.48Sodium (milligrams)
627.03Cholesterol (grams)
102.40