The bright, briny capers and olives give this dish its signature flavor. I love pairing this bold sauce with creamy white beans and flaky, fresh cod.
Technique tip: When putting the fish in the pan, place it away from you instead of towards you; this prevents the oil from splattering on you.
- 4 cod filets
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil
- 4 cloves garlic, 2 minced and 2 whole
- 3/4 cup chopped Spanish onion
- 2 small sprigs thyme
- 1/4 cup parsley leaves, plus more for garnish
- 1 cup white wine
- 2 cans diced tomatoes
- 1 cup vegetable broth
- 1/4 cup chopped capers
- 1/4 cup chopped kalamata olives
- 1 can cannellini beans, drained and rinsed
- 1 tablespoon lemon juice
- Olive oil, to drizzle
1. Preheat oven to 425°F. Season both sides of the cod with salt. Let the cod sit out for about 10 minutes before cooking.
2. Line a baking sheet with aluminum foil.
3. Place a large saucepan over medium heat and add the vegetable oil. When your pan is hot enough, take the cod filets and place them in the pan. Sear on one side for about 3 minutes, just until the cod is golden brown. Remove the cod from the pan and place it seared-side-up on the prepared baking sheet. Place in the oven and cook for 6-8 minutes.
4. Next, add the garlic to the same pan the cod was cooked in and sauté until golden brown. Add the onions and a pinch of salt. Once the onions are translucent, add the thyme and parsley.
5. Add the white wine to the pan and let simmer until it has reduced by half. Then add the tomatoes, broth, capers and olives.
6. Bring to a boil, then lower to a simmer and cook for about 45 minutes.
7. Add the beans and heat through for about 5 minutes. Taste the puttanesca sauce and add some lemon juice and salt, if needed.
8. Ladle some of the cannellini puttanesca into a bowl and place a filet of cod on top of the sauce. Garnish the dish with a few drops of olive oil and parsley.