Puttanesca Poached Cod is simple, flavorful, and is done in under 30 minutes in one skillet.
- 4 to 6 6-ounce cod filets
- sea salt
- 1 lemon, zested – half juiced, half cut into wedges for serving
- 2 tablespoons extra virgin olive oil
- 2 anchovy filets
- 1 small onion, diced
- 4 cloves garlic, sliced
- 3/4 cup olives, pitted and torn or cut in half
- 2 tablespoons capers
- 1/4 – 1/2 teaspoon red pepper flakes
- 1 14-ounce can diced tomatoes
- 1 cup chicken broth
- 1 handful chopped parsley
- Season the cod filets with sea salt and squeeze half a lemon over them. Set aside at room temperature while you prepare the rest of the ingredients.
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and anchovy and cook until the onion and garlic are golden browned and softened, about 6-8 minutes. The anchovies will break up and melt into the onions and garlic.
- Add half the lemon zest, the olives, capers, red pepper flakes, diced tomatoes, and chicken broth. Adjust the heat to it’s at a strong simmer and cook for 5 minutes, uncovered. It will thicken up a bit.
- Taste the broth and season with salt and additional red pepper flakes, if necessary. Lower the heat so it’s a slow simmer, and nestle in the fish, spooning over some of the sauce so it’s mostly covered. Cover with a lid and cook for 5-8 minutes, or until the fish easily flakes with a fork. If you’re using fish that is thinner than cod, you won’t need to cook it as long, so adjust accordingly.
- Squeeze the remaining lemon over the fish and sprinkle on the parsley and remaining lemon zest. Serve with lemon wedges and red pepper flakes, if desired.
Some alternatives to cod are hake, haddock, striped bass, mahi mahi, and grouper. Any white meaty fish will work nicely.
Keywords: fish, cod, poached fish