Serve cod with puttanesca style sauce. Inspired by the iconic Italian sauce, this dinner is packed with all the flavours – sharpness from the capers, and salt from the olives, with a surprise bonus of raisins bringing sweetness. Wonderful and on the table in half an hour.
For a plant-based option, try this caponata with wholegrain couscous.
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Ingredients
- Extra-virgin olive oil to fry
- 4 garlic cloves, finely sliced
- 500g cherry tomatoes, quartered
- 1 tbsp capers
- 40g raisins
- 50g pitted black olives
- 125ml white wine
- 2 skinless cod fillets
- 3 basil sprigs, leaves picked
- 10g pine nuts, roughly chopped
- 1 tsp panko breadcrumbs
- Crusty bread to serve (optional)
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Method
- Add a dash of oil to a wide frying pan over a medium heat. Fry the sliced garlic for a minute or two until just soft, then add the tomatoes, capers, raisins, olives and wine. Leave to simmer for 15 minutes.
- Pat the cod fillets dry and season with salt and pepper, then nestle them into the sauce with the basil and cover. Cook for 4-6 minutes, depending on the thickness of the fillets.
- Meanwhile, toast the pine nuts in a hot dry pan until golden, then add a dash of oil and the breadcrumbs. Fry until golden, then season with a pinch of salt and remove from the heat. Spoon the sauce into bowls, carefully top with the fish, then sprinkle over the crumb. Serve with bread on the side, if you like, to mop up the sauce.
Nutrition
- 551kcals Calories
- 24g (3.4g saturated) Fat
- 40g Protein
- 30g (22.5g sugars) Carbs
- 5g Fibre
- 1.3g Salt
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