Fleur de Lis

Fleur de Lis

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Wednesday, March 8, 2017

Cod Puttanesca


This recipe features another lovely olive oil from King's Olive Oil Company, Basil Infused Olive Oil.  The rich buttery flavor of this product is the perfect ingredient to help carry the basil flavor through the meal because not only is it used IN the sauce, but is also drizzled on the bread before toasting.

Puttanesca refers to a spicy tomato sauce that is simmered with garlic, herbs, and crushed red pepper flakes.

4 1-inch-thick slices ciabatta bread
3 T. Basil infused olive oil
2 T. chopped fresh oregano
2 T. chopped fresh basil
3 cloves garlic, lightly smashed
4 anchovy fillets
1 28-ounce can no-salt-added whole plum tomatoes, crushed by hand
1/2 cup pitted kalamata olives, halved
2 T. capers
Pinch of red pepper flakes
4 cod fillets (about 1 1/2 inches thick; 6 oz. each)
Kosher salt and freshly ground pepper


Preheat the oven to 400 degrees F. Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon basil olive oil and sprinkle with 1 tablespoon each oregano and basil. Bake until golden brown, 5 minutes.
Meanwhile, heat the remaining 2 tablespoons basil olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and anchovies and cook, stirring often, until the garlic is golden and the anchovies break down, about 3 minutes. Add the tomatoes, their juices and 1/2 cup water and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes and the remaining 1 tablespoon each oregano and basil; simmer 2 minutes.
Season the fish with salt and pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, 8 to 10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce.


Adapted from Food Network Magazine

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