This Baked Cod in Puttanesca Sauce checks all the boxes! Made with pantry staples like olives, capers and marinara, this recipe is a weeknight lifesaver that feels a little fancy, but is super easy to pull off.
I like to serve with Spanakorizo (Greek Spinach Rice), crusty bread, boiled pasta, polenta or a simple salad. Pairing and menu ideas listed below!
Table of Contents
Why This Recipe Works
- Quick and Low Effort: Just season, assemble, and roast. No stovetop juggling or fancy techniques required.
- Perfect for Cooler Months: The rich, warm tomato-based sauce is cozy and satisfying, ideal for fall and winter dinners. But I also make it when tomatoes are in season.
- Pairs with So Much: Serve it with crusty bread, rice, polenta, or a green salad. It’s super versatile.
Ingredients
What I love about this recipe is that so many of the ingredients are pantry and fridge staples. Here’s what you will need:
- Fish Filets: Fresh cod filets are perfect here. They are mild and will absorb so much of that salty and briny puttanesca flavor profile. You can, of course, use haddock or halibut here. Fresh or frozen/thawed will work. I wouldn’t use an oily fish like salmon or trout in this recipe.
- Marinara Sauce: Use your favorite jarred or homemade version. If you have some of my Roasted Tomato Sauce, Roasted Cherry Tomato Sauce or Homemade Marinara on hand, use that!
- Cherry Tomatoes: Fresh tomatoes will add bursts of sweetness. Grape tomatoes also work. I also add them to my Baked Mediterranean Salmon.
- Olives: Kalamata or green olives add salty, briny depth. I personally prefer kalamata olives in this recipe. I use whole, pitted olives because they will stay whole and add texture to the dish.
- Capers. A must for that classic Puttanesca punch. I always have capers in brine on hand and use them in many of my Greek and Mediterranean recipes like my Greek Potato Salad, Mediterranean Salmon Salad, or Sicilian Pesto.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Baked Cod in Puttanesca Sauce Recipe
Step 1. Preheat and Prep. Preheat your oven to 375°F (190°C). Season the cod filets with salt, pepper, and a drizzle of olive oil.
Step 2. Build the Sauce Base. In a baking dish, combine marinara sauce, cherry tomatoes, olives, capers, minced garlic, dried oregano, and a pinch of chili flakes (optional).
Step 3. Add the Fish. Nestle the seasoned cod filets into the sauce, making sure they’re partially submerged.
Step 4: Roast. Place the baking dish in the oven and bake for 18–25 minutes, until the fish flakes easily and the sauce is bubbling. Cooking time will vary depending on filet thickness. Garnish with chopped parsley and lemon wedges. Serve hot.
Pairing and Menu Ideas
Pair this with a hearty grain, rice or even plain boiled pasta. It also works well with polenta. Serve it with a side of roasted vegetables for a lighter meal.
For a more cohesive menu, pair it with one of my Salad Recipes. A hearty bean salad would be a good choice here to balance the lightness of the fish. Try my Greek Butter Bean Salad, Kale Chickpea Salad or Grilled Asparagus White Bean Salad.
Expert Tips
- Don’t overbake. Cod can go from perfect to dry in a flash. Start checking at the 18-minute mark. It should flake and be juicy. If you want to check with a thermometer, cod will be ready when it hits an 145°F internal temperature.
- Use good olives. The quality of your olives really shines in this dish. Go for jarred Kalamata or briny green olives packed in brine or oil.
- Prep ahead. You can mix the sauce base a few hours ahead and keep it in the fridge. Just add the fish and bake when ready.
- Other Additions: roasted red peppers, pepperoncini, anchovies or anchovy paste.
Recipe FAQs
You can prep the sauce and even season the fish ahead of time. Keep them separate in the fridge until you’re ready to bake.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave. But I do recommend that you make just enough for your family and guests. Leftover fish isn’t going to be as good when reheated.
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Baked Cod in Puttanesca Sauce
Ingredients
- 1½ lbs Cod filets
- 1 tablespoon Olive oil
- 1 ¼ teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 cup Marinara or tomato sauce
- 1 cup Fresh cherry tomatoes
- ½ cup Kalamata olives (pitted)
- 2 tablespoon Capers
- 1-2 Garlic cloves (minced)
- 1 tablespoon Dried oregano
- Chili flakes (optional)
- Lemon wedges and fresh chopped parsley
Instructions
- Preheat and Prep. Preheat your oven to 375°F (190°C). Season 1½ lbs Cod filets with 1 tablespoon Olive oil, 1 ¼ teaspoon Kosher salt, and ½ teaspoon Black pepper.
- Build the Sauce Base. In a baking dish, combine 1 cup Marinara or tomato sauce, 1 cup Fresh cherry tomatoes, ½ cup Kalamata olives (pitted), 2 tablespoon Capers, 1-2 Garlic cloves (minced), 1 tablespoon Dried oregano, and a pinch of Chili flakes (optional).
- Add the Fish. Nestle the seasoned cod filets into the sauce, making sure they’re partially submerged.
- Bake. Place the baking dish in the oven and bake for 18–25 minutes, until the fish flakes easily and the sauce is bubbling. Cooking time will vary depending on filet thickness. Garnish with Lemon wedges and fresh chopped parsley.
Notes
- Fish Filets: Fresh cod filets are perfect here. They are mild and will absorb so much of that salty and briny puttanesca flavor profile. You can, of course, use haddock or halibut here. Fresh or frozen/thawed will work. I wouldn’t use an oily fish like salmon or trout in this recipe.
- Marinara Sauce: Use your favorite jarred or homemade version.
- Olives: Kalamata or green olives add salty, briny depth. I personally prefer kalamata olives in this recipe. I use whole, pitted olives because they will stay whole and add texture to the dish.
- Capers. A must for that classic puttanesca punch. I always have capers in brine on hand. But you can omit them if you don’t like them or don’t have them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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