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Puttanesca baked cod


Serves: 2
timePrep time: 15 mins
timeTotal time:
Puttanesca baked cod
Recipe photograph by Toby Scott

Puttanesca baked cod

Cod and butterbeans make this dish high in protein, while the veg and pulses are a great source of fibre. Omit the anchovies to reduce the salt content if you like, and serve with crusty bread for mopping up the sauce

Serves: 2
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
406Kcal
Fat
18gr
Saturates
3gr
Carbs
22gr
Sugars
9gr
Fibre
11gr
Protein
33gr
Salt
3.2gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 1 x 250g pack skinless and boneless cod fillets
  • 1 tbsp olive oil, plus a little extra for drizzling
  • 1 onion, chopped
  • 1 garlic clove, sliced
  • ½ x 50g tin anchovy fillets, drained and chopped, optional
  • a small pinch of chilli flakes
  • 1 x 400g tin cherry tomatoes
  • 1 x 215g tin butter beans, rinsed
  • 2 tbsp capers, rinsed
  • 40g pitted black olives, halved
  • 3 rosemary sprigs, leaves finely chopped

Step by step

  1. Preheat the oven to 190°C, fan 170°C, gas 5 and season the cod.
  2. Heat the oil in a frying pan and fry the onion, garlic and anchovies, if using, together for 6-8 minutes, stirring occasionally, until softened. Add the chilli flakes and cook for a further 2 minutes.
  3. Add the cherry tomatoes, butter beans, capers, olives, rosemary and a little seasoning then bring to a simmer. If your frying pan isn’t ovenproof, transfer the sauce to a small baking dish.
  4. Nestle the cod into the sauce, and bake for 12 minutes until the fish is opaque and flaky. Drizzle the fish with a little olive oil to serve.

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