Cod with Puttanesca Sauce
Makes 4 servings
1 pound cod fillet or another fish, cut into 4 4-ounce portions
Salt and freshly ground black pepper
Olive oil
½ medium onion, sliced
3 cloves garlic, finely chopped
¼ cup pitted Kalamata olives
1 tablespoon capers, drained
1 tablespoon white wine vinegar or 1/3 cup dry white wine
1 (15-ounce) can diced tomatoes
2 tablespoons fresh parsley, chopped
4. Preheat the oven to 375°F.
5. Season the fish on both sides with salt and pepper and lightly drizzle with olive oil. Place on a parchment-lined baking sheet. Place in the oven and cook for 10 to 12 minutes, or until the fish starts to flake. Time will depend on the thickness of the fillet. Once the fish is done, remove from the oven and keep warm.
6. While the fish cooks, heat 2 tablespoons olive oil in a large pan over medium-high heat. Add the onion and cook for 3 to 5 minutes until translucent but not browned. Add the chopped garlic and continue cooking until softened and fragrant.
7. Add vinegar or wine, tomatoes, olives, capers, and parsley. Increase the heat and bring the mixture to a boil. Cook for 5-10 minutes, breaking the tomatoes up as they cook, until the sauce has thickened and the excess liquid has evaporated. The timing will depend of whether you used vinegar or wine.
8. Taste for seasoning and adjust if necessary. Place the fish on a plate and spoon the sauce over top.
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