Cod Puttanesca
This recipe is adapted from Ottolenghi and the type of fish you use is infinitely adaptable. We’re using cod in this version for ease of availability in the store. The original recipe calls for salmon which would be rich and delicious; our store owner Rob used tilefish with great success! Grouper, halibut, or red snapper would also work well. This is an excellent dish for a low key summer dinner party or a fairly quick weeknight meal. The oil can be made the day ahead. Roast potatoes or crusty bread are great accompaniments.
SUGGESTED WINE PAIRING- Terredora di Paolo Greco di Tufo – Campania, Italy
Prep Time: 20 minutes
Yield Time: 30 minutes
Yield: 6-8
INGREDIENTS
INSTRUCTIONS
Cod:
1 large lemon, sliced ¼” thick
2 ½ lb of cod filets (or fish of your choice)
Salt and black pepper
8 oz cherry tomatoes, cut in ½
Seasoned Oil:
4 T. olive oil
4-8 anchovy filets in oil, drained and finely chopped (we sell Ortiz brand)
2 ½ T. tomato paste
½ to 1 ½ tsp. chili flakes, or omit if you don’t like spicy
2 tsp. coriander seeds, lightly bashed in a mortar or use the bottom of a small saute pan with seeds on your cutting board
8 garlic cloves, peeled and very thinly sliced
2 preserved lemons, flesh scooped and discarded, rind finely chopped (we sell Mina brand)
2 tsp maple syrup
Salsa:
2 oz pitted kalamata olives, cut in ½ lengthwise
2 oz.capers, roughly chopped
1 preserved lemon, flesh scooped and discarded, rind quartered and very thinly sliced
1 oz fresh basil leaves, roughly chopped
½ – 1 oz flat leaf parsley leaves, roughly chopped
2 T. good olive oil (we used Chateau de Panisse Noir d’Olives- this oil is very smooth and lower in acid, it is a truly delicious finishing oil)
2 tsp. lemon juice
- Preheat oven to 400 degrees.
- Put the oil, anchovies, and tomato paste in a small saute pan on medium heat and cook, stirring for five minutes. Add the chili flakes and coriander seeds, cook for another minute until fragrant.
- Take off the heat and add garlic, preserved lemon and maple syrup. Cool for about 15 minutes.
- Line a sheet tray with parchment paper. Arrange lemon slices in a single layer on tray.
- Season the fish with salt and pepper and lay it on top of the lemon slices.
- Scatter the tomatoes around the fish. Pour the cooled oil and the solids over the fish and press the garlic slices flat against the flesh.
- Bake for 17-20 minutes or until the cod has an internal temp of 145 degrees.
- Allow it to rest for 5 minutes.
- While the fish is cooking, make the salsa. Mix all the ingredients together and season with salt if necessary.
- Top the fish with ½ the salsa and serve warm or at room temperature with the rest of the salsa on the side.
