Wild-Caught Cod Puttanesca
This Wild-Caught Cod Puttanesca is a simple one-pan dinner that's packed with flavor from the vibrant puttanesca sauce.
Ingredients
- 4 wild cod filets 5-7 oz each
- ½ teaspoon mineral salt
- 10 turns of freshly-cracked black pepper
- ¼ teaspoon granulated garlic
- ½ teaspoon smoked sweet paprika
- 1 Tablespoon olive oil
- high quality finishing olive oil for serving
- ½ cup fresh basil for serving
Puttanesca Sauce:
- 2 Tablespoons olive oil
- 1.5 cups peeled shallots diced small (about 3 shallots)
- 2 cloves garlic sliced thinly
- ¼ teaspoon dried oregano
- ¼ teaspoon mineral salt
- Sprinkling of crushed chili flakes optional
- 20 turns of freshly-cracked black pepper
- ¼ cup kalamata olives coarsely chopped
- ¼ cup castelvetrano olives coarsely chopped
- ¼ cup capers
- 1 Tablespoon balsamic vinegar
- 3 cups canned crushed tomatoes
Instructions
- Begin by drying your fish filets well with paper towels. Transfer to a plate and drizzle both sides with olive oil and season with salt, pepper, granulated garlic and smoked paprika on all sides.
- In a large lipped saute pan, heat pan over medium-high heat for 3-4 minutes. When pan is hot but not smoking, add olive oil and then fish filets. Leave undisturbed on the first side for 3 minutes. Carefully flip with a spatula to the second side and cook another 2-3 minutes. Set fish aside to a plate, (we will finish cooking it later).
- Next, make the puttanesca sauce in the same pan. Add olive oil, shallots and garlic over medium heat and saute until fragrant, careful not to burn, 1-2 minutes. Stir in dried oregano, salt, pepper, chile flakes, olives and capers.
- Add balsamic vinegar to deglaze pan, scraping off any brown bits remaining from the fish. Stir in crushed tomatoes and bring to a simmer over medium-low heat. Return fish filets to the pan, spooning sauce atop filets. Let simmer for 10-15 minutes until fish is just cooked through and sauce has thickened.
- Finish pan with a generous drizzle of high-quality finishing olive oil and fresh basil leaves. Serve with bone broth-steamed rice.