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Fish Puttanesca
Fish Puttanesca
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Delicious Puttanesca Cod - cod fillets in zesty puttanesca sauce over spaghetti, perfect with any white fish.
Ingredients:
  • 1/2 pound spaghetti
  • 2 Tablespoons olive oil
  • 2 Tablespoons capers
  • 1 Tablespoon anchovy paste, or to taste
  • 4 garlic cloves, peeled, thinly sliced
  • 1 teaspoon crushed red pepper, optional
  • 1 (28 ounce) can whole, peeled San Marzano tomatoes
  • 1/2 cup pitted and sliced Kalamata olives
  • 2 Tablespoons minced fresh Italian parsley
  • Salt and pepper to taste
  • 4 (6 ounce) cod filets, or other mildly flavored white fish
  • Fresh Italian parsley sprigs for optional garnish
Instructions:
  • 1. Boil generously salted water in a large pot. Add spaghetti and cook until al dente, about 12 minutes, stirring occasionally.
  • Heat olive oil in a large skillet until it shimmers over medium-low heat.
  • Sauté capers, anchovy paste, garlic, and red pepper until garlic is soft and fragrant, approximately 2 minutes, stirring frequently.
  • Remove 1/2 cup of liquid from the tomato can and discard. Crush the tomatoes with your hands and add them to the skillet along with the remaining juice. Stir in olives and minced parsley, then season with salt and black pepper to taste.
  • Bring the sauce to a boil, gently place the fish fillets in the pan, then lower the heat to a simmer. The sauce should bubble occasionally, but avoid boiling vigorously once the fish is in the pan.
  • Ensure the fish flakes easily with a fork, and spoon sauce over it occasionally while cooking for 8 to 10 minutes. Thinner filets may require less time. Use an instant-read thermometer to check that the fish reaches 145°F (63°C).
  • Divide the spaghetti among 4 serving dishes. Add one filet to each dish and generously spoon sauce over. Finish with a sprinkle of fresh parsley sprigs for a beautiful touch.

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