Ingredients
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 3 tbsp
- Garlic 3 cloves
- Anchovy fillets 3
- SpinneysFOOD Pitted Green Hojiblanca Olives in Brine 120g
- SpinneysFOOD Premium Mini San Marzano Tomatoes 270g
- SpinneysFOOD Yoom Tomatoes on the Vine 250g
- SpinneysFOOD Whole Peeled Italian Tomatoes 1 x 400g tin
- Vegetable stock 80ml
- Fresh oregano A handful
- SpinneysFOOD Crushed Chilli ½ tsp (or adjust to taste)
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper, freshly ground To taste
- SpinneysFOOD Atlantic Cod Fillets, thawed 4
- SpinneysFOOD Garlic Baguette 1
- SpinneysFOOD Fresh Basil A handful
Nutrition (Per serving)
- 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."
Atlantic cod puttanesca with garlic bread
Italian 5 Mins Prep · 25 Mins Cook
- Preheat 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.