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Blue Eye Cod Puttanesca

 

The Team

by The Team

   Back to Blog
Serves4 serves
Prep time15 minutes
Cook time15 minutes
Ready in30 minutes

Ingredients:

  • 4 x 200g Blue Eye Cod fillets
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp red chilli flakes
  • 1 tin (400g) diced tomatoes
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 tbsp capers, rinsed and drained
  • 4 anchovy fillets, chopped
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh basil, chopped
  • 250g spaghetti or your favourite pasta (optional)
  • Lemon wedges, for serving

Instructions:

  1. Prepare the Sauce:
    • Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
    • Add the minced garlic and red chilli flakes, cooking for another minute until fragrant.
    • Stir in the diced tomatoes, olives, capers, anchovies, oregano, and thyme. Simmer the sauce for about 10 minutes, allowing the flavours to meld together. Season with salt and pepper to taste.
  2. Cook the Blue Eye Cod:
    • While the sauce simmers, heat the remaining tablespoon of olive oil in a separate non-stick pan over medium-high heat.
    • Season the Blue Eye Cod fillets with salt and pepper. Place them in the pan, cooking for 3-4 minutes on each side until golden brown and just cooked through. Remove the fish from the pan and set aside.
  3. Combine and Serve:
    • If serving with pasta, cook according to the package instructions, then drain and toss with the puttanesca sauce.
    • Place the cooked cod fillets on top of the sauce or pasta. Garnish with chopped parsley and basil.
    • Serve with lemon wedges on the side.
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