For a burst of flavour, add some freshly grated lemon zest to the puttanesca sauce just before serving
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 482 |
| Fat | 21.7g |
| Saturates | 1.7g |
| Protein | 33.5g |
| Carbs | 39.2g |
| Sugars | 5.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Heat 2 tablespoons of the olive oil in a medium-sized pot over a medium heat.
Mince the garlic and add to the pan along with the anchovies. Sauté for 30 seconds or until fragrant. Stir in the olives, fresh tomatoes, tinned tomatoes, vegetable stock, oregano and chilli flakes into the pot. Season with salt and black pepper. Bring the mixture to a simmer and let it cook for approx. 5-10 minutes, or until the sauce thickens slightly.
Add in the cod fillets and submerge in the sauce. Simmer for 10-15 minutes or until the fish is cooked through.
Meanwhile, place the garlic baguette in the oven and cook according to package instructions.
Serve the Atlantic cod puttanesca topped with fresh basil leaves alongside the hot and crispy garlic bread.
