Pan Roasted Cod with Puttanesca

By Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Cuisine:


  • Course:



4 (6-ounce) skinless cod fillets
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons extra virgin olive oil, divided
1 small onion, finely chopped
3 garlic cloves, minced
2 anchovy fillets, minced
1/2 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1 (14.5-ounce) can fire roasted diced tomatoes
1/4 cup pitted Kalamata olives, halved
1 teaspoon drained capers
3 tablespoons chopped fresh parsley


  1. Preheat the oven to 350°F.
  2. Season cod fillets with salt and pepper. Heat 1 tablespoon of the oil in a large Anolon Advanced Home Skillet over medium heat until very hot. Add the cod, flesh side down, and cook until lightly browned, about 2 minutes; turn over and cook 1 minute longer. Transfer to a plate.
  3. Return the skillet to the stove and heat the remaining 3 tablespoons oil over medium heat. Add the onion, garlic, anchovy, oregano, and crushed red pepper flakes; cook, stirring occasionally, until the onion softens, 4 to 5 minutes. Add the tomatoes, olives, and capers, bring to a simmer, and cook until slightly thickened, about 5 to 6 minutes. Stir in the parsley then add the fish, spooning some sauce over each fillet. Transfer to the oven and bake 8 to 10 minutes until the fish is cooked through and flakes easily with a fork. Serve fillets with plenty of the sauce.