Cod with Putanesca sauce
Votes: 5
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 470, total fat 20 G., saturated fats G., proteins 37 G., carbohydrates 30 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 470, total fat 20 G., saturated fats G., proteins 37 G., carbohydrates 30 G., fiber G., cholesterol mg, sodium mg, sugar G.
Cod with Putanesca sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cod fillets (each about 4 cm thick and weighing 170 g)
- 4 slices of ciabatta bread, each 2.5 cm thick
- 3 tbsp. l. olive oil
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh basil
- 3 cloves of garlic, lightly crushed
- 4 anchovy fillets
- 0.5 cups pitted olives, halved
- 2 tbsp capers
- A pinch of red pepper flakes
- 800 g of hand-bruised canned whole plum tomatoes
- Salt and ground pepper
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Recipes with similar ingredients: cod, ciabatta bread, plum tomatoes, Anchovies, capers, olive, red pepper flakes, basil, oregano, garlic
Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon oregano and 1 tablespoon basil. Bake until golden, 15 minutes.
Meanwhile, make the puttanesca sauce. Heat 2 tablespoons of the remaining olive oil in a large baking pan over medium-high heat. Add the garlic and anchovies and cook, stirring frequently, until the garlic is golden brown and the anchovies have softened, about 3 minutes. - Add the tomatoes with their juices and 1/2 cup water and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until a sauce forms, about 10 minutes. Stir in the olives, capers, red pepper flakes, and the remaining 1 tablespoon oregano and 1 tablespoon basil; simmer for 2 minutes.
Season the fish with salt and pepper and place it in the skillet on top of the sauce. Transfer the skillet to the oven and cook until the fish is cooked through, 8-10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce.
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