Best 6 Baked Cod Puttanesca Seafood With An Italian Spicy Tomato Sauce Recipes

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Indulge in the delightful flavors of the Mediterranean with our curated collection of baked cod puttanesca recipes. These culinary creations combine the delicate taste of cod with a vibrant Italian spicy tomato sauce, resulting in a symphony of flavors that will tantalize your taste buds. Discover the secrets to preparing this classic dish, with variations that cater to diverse dietary preferences and culinary expertise. Embark on a culinary journey that celebrates the essence of Italian cuisine with our comprehensive guide to baked cod puttanesca.

Here are our top 6 tried and tested recipes!

BAKED COD PUTTANESCA | SEAFOOD WITH AN ITALIAN SPICY TOMATO SAUCE



Baked Cod Puttanesca | Seafood with an Italian Spicy Tomato Sauce image

Baked cod puttanesca is an quick and easy seafood dish that uses prepared sauce and makes it spicy by boosting it with kalamata olives, capers, and red pepper flakes. Full of flavor but low in calories.

Provided by Marisa Franca @ All Our Way

Categories     Dinner     main dish

Time 30m

Number Of Ingredients 9

4 cod fillets (about 1 1/2 inches thick 6 ounces each.
1 Tablespoon extra-virgin olive oil + a little more basting the cod
3 anchovy fillets
3 cups prepared homemade marinara sauce or your favorite jarred marinara sauce
1/2 cup pitted kalamata olives (halved)
2 Tablespoons capers rinsed in cold water
1/8 teaspoon red pepper flakes or more if you like it spicier
Kosher salt and freshly ground pepper
Optional: 4 1-inch-thick slices ciabatta bread brushed with olive oil and baked in oven until golden brown (10 minutes.)

Steps:

  • Preheat oven to 400 F.
  • Meanwhile, heat 1 Tablespoon olive oil in a sauté pan over medium-high heat. Add the anchovies and cook, stirring often, until the anchovies break down, about 2 minutes. Add the pepper flakes and continue to stir.
  • Pour in the prepared marinara sauce and heat to a simmer. Add the olives and capers and simmer for 2 minutes.
  • Prepare the cod by using paper towels to blot the excess moisture from the fillets. Brush the fillets on both sides with olive oil. Season the fish with salt and pepper.
  • Pour the sauce in a glass oven proof casserole and place the fish on top of the sauce. Spoon a little bit of sauce over the fish.
  • Transfer the casserole to the oven and bake until the fish is just cooked through, 10 to 15 minutes. ** see notes.
  • Serve with pasta, farro, or bread topped with the fish and puttanesca sauce.

Nutrition Facts : Calories 105 kcal, Carbohydrate 10 g, Protein 3 g, Fat 6 g, Cholesterol 2 mg, Sodium 1340 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

BAKED COD PUTTANESCA | SEAFOOD WITH AN ITALIAN SPICY TOMATO SAUCE



Baked Cod Puttanesca | Seafood with an Italian Spicy Tomato Sauce image

Baked cod puttanesca is an quick and easy seafood dish that uses prepared sauce and makes it spicy by boosting it with kalamata olives, capers, and red pepper flakes. Full of flavor but low in calories.

Provided by allourway.com

Time 30m

Yield 1

Number Of Ingredients 9

4 cod fillets (about 1 1/2 inches thick 6 ounces each.
1 Tablespoon extra-virgin olive oil + a little more basting the cod
3 anchovy fillets
3 cups prepared homemade marinara sauce or your favorite jarred marinara sauce
1/2 cup pitted kalamata olives, halved
2 Tablespoons capers rinsed in cold water
1/8 teaspoon red pepper flakes or more if you like it spicier
Kosher salt and freshly ground pepper
Optional: 4 1-inch-thick slices ciabatta bread brushed with olive oil and baked in oven until golden brown, 10 minutes.

Steps:

  • For complete instructions, visit the original site at http://allourway.com/baked-cod-puttanesca/

Nutrition Facts : ServingSize serving, Sugar 43 g, Sodium 5138 mg, Cholesterol 1196 mg, SaturatedFat 85 g, Calories 5000 kcal, Carbohydrate 74 g, Protein 489 mg, Fat 294 g

COD PUTTANESCA WITH SPINACH & SPAGHETTI



Cod puttanesca with spinach & spaghetti image

Tuck into a healthy seafood pasta dish in under half an hour. We've combined spaghetti with low-fat, high-protein white fish and an easy puttanesca sauce

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 27m

Number Of Ingredients 13

100g wholemeal spaghetti
1 large onion , sliced
1 tbsp rapeseed oil
1 red chilli , deseeded and sliced
2 garlic cloves , chopped
200g cherry tomatoes , halved
1 tsp cider vinegar
2 tsp capers
5 Kalamata olives , halved
½ tsp smoked paprika
2 skinless cod fillet or loins
160g spinach leaves
small handful chopped parsley , to serve

Steps:

  • Boil the spaghetti for 10 mins until al dente, adding the spinach for the last 2 mins. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli and garlic, then add the tomatoes.
  • Add the vinegar, capers, olives and paprika with a ladleful of the pasta water. Put the cod fillets on top, then cover the pan and cook for 5-7 mins until the fish just flakes. Drain the pasta and wilted spinach and pile on to plates, then top with the fish and sauce. Sprinkle over some parsley to serve.

Nutrition Facts : Calories 443 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.9 milligram of sodium

COD PUTTANESCA



Cod Puttanesca image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 1-inch-thick slices ciabatta bread
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
3 cloves garlic, lightly smashed
4 anchovy fillets
1 28-ounce can no-salt-added whole plum tomatoes, crushed by hand
1/2 cup pitted kalamata olives, halved
2 tablespoons capers
Pinch of red pepper flakes
4 cod fillets (about 1 1/2 inches thick; 6 ounces each)
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400 degrees F. Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon each oregano and basil. Bake until golden brown, 15 minutes.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and anchovies and cook, stirring often, until the garlic is golden and the anchovies break down, about 3 minutes. Add the tomatoes, their juices and 1/2 cup water and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes and the remaining 1 tablespoon each oregano and basil; simmer 2 minutes.
  • Season the fish with salt and pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, 8 to 10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce.

PUTTANESCA I



Puttanesca I image

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

Provided by Pooche

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
  • Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
  • Toss pasta with sauce, and serve.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g

SHRIMP PUTTANESCA



Shrimp Puttanesca image

I throw together these bold ingredients for a feisty seafood pasta. -Lynda Balslev, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 tablespoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3/4 to 1 teaspoon crushed red pepper flakes, divided
1/4 teaspoon salt
1 small onion, chopped
2 to 3 anchovy fillets, finely chopped
3 garlic cloves, minced
2 cups grape tomatoes or small cherry tomatoes
1/2 cup dry white wine or vegetable broth
1/3 cup pitted Greek olives, coarsely chopped
2 teaspoons drained capers
Sugar to taste
Chopped fresh Italian parsley
Hot cooked spaghetti, optional

Steps:

  • In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan., In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 minutes., Stir in shrimp. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.

Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 140mg cholesterol, Sodium 579mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and prevent any scrambling during the cooking process.
  • Choose Fresh Cod: For the best flavor, use fresh cod fillets. If you can't find fresh cod, frozen cod fillets will also work, but be sure to thaw them completely before cooking.
  • Don't Overcook the Cod: Cod is a delicate fish, so it's important not to overcook it. Cook the cod until it is just cooked through, about 3-4 minutes per side.
  • Use a Good Quality Tomato Sauce: The tomato sauce is the key to this dish, so be sure to use a good quality sauce. You can use a jarred sauce or make your own.
  • Add Some Heat: The puttanesca sauce is traditionally made with a bit of heat. You can add some red pepper flakes or crushed red pepper to the sauce to taste.
  • Serve with Crusty Bread: This dish is best served with crusty bread to soak up the delicious tomato sauce.

Conclusion:

Baked cod puttanesca is a delicious and easy-to-make seafood dish that is perfect for a weeknight meal. The cod is cooked in a flavorful tomato sauce that is packed with flavor. This dish is sure to be a hit with your family and friends.

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