Go Back
–+ servings
Baked cod in puttanesca sauce with cherry tomatoes, olives, capers and garnished with parsley.
Print Recipe
No ratings yet

Baked Cod in Puttanesca Sauce

If you're looking for a bold, briny, and satisfying seafood dish that doesn't take much effort, 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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mediterranean
Servings: 4 Servings
Author: Luay Ghafari
Cost: $25

Ingredients

  • 1½ lbs Cod filets
  • 1 tbsp Olive oil
  • 1 ¼ tsp Kosher salt
  • ½ tsp Black pepper
  • 1 cup Marinara or tomato sauce
  • 1 cup Fresh cherry tomatoes
  • ½ cup Kalamata olives (pitted)
  • 2 tbsp Capers
  • 1-2 Garlic cloves (minced)
  • 1 tbsp 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 tbsp Olive oil, 1 ¼ tsp Kosher salt, and ½ tsp 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 tbsp Capers, 1-2 Garlic cloves (minced), 1 tbsp 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

Refer to the post above for step by step recipe photos, helpful tips and more information.
Key Ingredient 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

Calories: 222kcal | Carbohydrates: 7g | Protein: 32g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 73mg | Sodium: 1778mg | Potassium: 993mg | Fiber: 2g | Sugar: 3g | Vitamin A: 609IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 2mg