Baked Cod Puttanesca

Oh my gosh, let me tell you about my absolute favorite weeknight hero – this Baked Cod Puttanesca! I first fell in love with this dish during a trip to Sicily, where the briny scent of olives and capers mingled with fresh seafood in every little trattoria. When I got home, I knew I had to recreate that magic in my own kitchen – but without spending hours cooking. That’s how this version was born!

What makes this baked cod puttanesca so special? Imagine tender, flaky cod swimming in a bold tomato sauce packed with garlic, anchovies (don’t worry, they melt right in!), and those perfect salty pops from Kalamata olives. The best part? It’s ready in under 45 minutes start to finish – faster than waiting for pizza delivery!

I make this at least twice a month because it’s one of those rare dishes that feels indulgent but is actually packed with healthy goodness. The cod gives you lean protein, while the olive oil and tomatoes bring all those Mediterranean diet benefits. My kids go crazy for it too – though they just think they’re eating “fancy fish sticks”!

Trust me, once you try this baked cod puttanesca with a hunk of crusty bread to mop up that incredible sauce, you’ll understand why it’s become my go-to dinner party showstopper and lazy Tuesday lifesaver all in one.

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Why You’ll Love This Baked Cod Puttanesca

Listen, I know everyone says their recipe is the best, but this baked cod puttanesca? It’s got serious magic going on. Here’s why it’s become my weeknight superstar:

• Restaurant-worthy flavors in under 45 minutes – That briny, garlicky tomato sauce tastes like you spent hours simmering, but really? Just some quick sautéing and baking!
• The perfect balance of bold and bright – Between the salty olives, punchy capers, and fresh basil, every bite wakes up your taste buds without overwhelming the delicate cod.
• Healthy enough for Monday, fancy enough for Friday – Packed with lean protein and heart-healthy fats, but feels totally indulgent when you drag that crusty bread through the sauce.
• One-pan wonder – From stovetop to oven in the same Dutch oven means less cleanup (my personal favorite feature!).
• Adaptable to what you’ve got – Out of white wine? Use broth. No fresh oregano? Dried works. The anchovies melt right in, but if you’re really against them, you can skip ’em.

Seriously, this dish checks all the boxes – quick, healthy, flavorful, and impressive enough to serve guests. What more could you want from a weeknight dinner?

Ingredients for Baked Cod Puttanesca

Okay, let’s gather our flavor bombs! Here’s everything you’ll need to make this baked cod puttanesca sing. I’ve grouped them so you can prep efficiently:

• Aromatics: 3 tablespoons olive oil (plus extra for drizzling), 1 small yellow onion (diced), 6 cloves garlic (minced), 2 teaspoons fresh oregano (minced)
• Salty Stars: 1 tin (2 oz) anchovies in olive oil (trust me, they disappear!), 1/2 cup Kalamata olives (pitted and halved), 1/4 cup capers (drained)
• Sauce Base: 1/2 teaspoon crushed red pepper flakes (adjust to taste), 1/2 cup dry white wine, 1 can (28 oz) crushed tomatoes with basil
• Seasonings: 1 teaspoon salt (divided), 1/2 teaspoon black pepper (divided)
• Finishing Touches: 1/2 cup fresh basil (chopped), 5 cod fillets (6 oz each, skin removed)
• Bonus: Crusty bread for serving (optional but highly recommended!)

Pro tip: Measure everything before you start cooking – this recipe moves fast once you begin! And don’t skip the fresh basil at the end – it makes all the difference.

Equipment You’ll Need

Here’s the beauty of this baked cod puttanesca, you don’t need fancy gadgets to make it shine! Just grab these basics:

• Dutch oven or oven-safe skillet (This is your MVP, you’ll use it for sautéing AND baking!)
• Cutting board & sharp knife (For prepping all those aromatic ingredients)
• Wooden spoon (Perfect for stirring without scratching your pan)
• Measuring spoons (Because eyeballing capers never ends well)

Nice-to-haves but not deal-breakers:

• Crusty bread warmer (If you’re fancy like that)
• Fish spatula (Makes flipping cod fillets easier, but a regular one works too)

That’s it! No special tools required, just good old-fashioned cooking magic.

How to Make Baked Cod Puttanesca

Alright, let’s get cooking! I promise this baked cod puttanesca comes together faster than you’d think. Just follow these simple steps and you’ll be sitting down to restaurant-quality fish in no time.

Preparing the Sauce

First things first – heat your oven to 400°F. While that’s warming up, grab your Dutch oven and heat those 3 tablespoons of olive oil over medium heat. Toss in your diced onions and let them soften for about 2 minutes – you want them just starting to turn translucent.

Now for the fun part! Add in your minced garlic, oregano, anchovies (yes, the whole tin with their oil!), red pepper flakes, olives, and capers. Oh my gosh, the smell that hits you at this point – it’s like the Mediterranean in a pan! Keep stirring and breaking up those anchovies with your spoon. They’ll melt right into the oil and create this incredible umami base. Cook everything until it’s super fragrant, about 3 more minutes.

Pour in your white wine – I like to use whatever I’m drinking while cooking – and let it bubble away for 2 minutes. This burns off the alcohol but keeps all that lovely flavor. Then dump in your crushed tomatoes, half the salt, and half the pepper. Give it a good stir, reduce the heat to low, and let it simmer for 10 minutes. This is when all those flavors really get to know each other!

Baking the Cod

While your sauce is simmering, pat your cod fillets dry with paper towels and season both sides with the remaining salt and pepper. When your sauce is ready, make little nests in the sauce for each fillet – just spoon some aside to create space. Gently place each piece of cod into the sauce, then spoon some of that delicious liquid over the tops.

Pop the whole thing uncovered into your preheated oven. Now, here’s the key – don’t overbake! It only needs 12-15 minutes. You’ll know it’s done when the fish turns opaque and flakes easily with a fork. I like to give it a gentle poke – if it resists, give it another minute or two.

When you pull it out, sprinkle that fresh basil over the top and drizzle with just a little more olive oil for good measure. The contrast of the bright green basil against the red sauce is almost too pretty to eat… almost!

Tips for Perfect Baked Cod Puttanesca

After making this baked cod puttanesca more times than I can count, I’ve learned a few tricks that take it from good to “oh-my-gosh-can-I-have-seconds” great. Here are my can’t-live-without tips:

• Fresh is best (but dried works too) – That fresh basil at the end? Non-negotiable for me – it adds this bright pop that dried just can’t match. But if you’re in a pinch, stir in 1 teaspoon dried basil with the oregano instead.
• Mind the salt – Between the capers, olives, and anchovies, this dish has plenty of natural saltiness. Taste before adding the full amount of salt – you might need less than the recipe calls for.
• Don’t crowd the fish – When nestling your cod into the sauce, leave a little space between fillets so they cook evenly. If your pan’s too small, you might need to bake in batches.
• The poke test never lies – Overcooked cod is sad cod. At 12 minutes, gently press the thickest part with your finger – it should spring back and flake easily. If it feels mushy or resists, give it another minute or two.

One last tip from my kitchen to yours: always make extra sauce! I often double the sauce ingredients because it’s so good soaked up with bread or tossed with pasta the next day. Waste not, want not!

Serving Suggestions

Oh, let me tell you how I love to serve this baked cod puttanesca! A big hunk of warm crusty bread is absolutely essential – you’ll want to sop up every last drop of that incredible sauce. For a complete meal, I’ll toss together a simple arugula salad with lemon vinaigrette on the side. And here’s my secret – a glass of crisp Pinot Grigio or Sauvignon Blanc makes the perfect pairing. The bright acidity cuts through the rich sauce beautifully. Trust me, this combo makes any weeknight feel like a seaside Italian vacation!

Storing and Reheating

Okay, confession time – I rarely have leftovers of this baked cod puttanesca because we gobble it up so fast! But just in case you’ve got more willpower than my family, here’s how to keep it tasting amazing:

First, let everything cool to room temperature (but don’t leave it out more than 2 hours – food safety first!). Then transfer the fish and sauce into an airtight container – I like to keep them together so the cod stays nice and moist. It’ll keep in the fridge for about 3 days, though the texture is absolute perfection when eaten fresh.

When reheating, be gentle with that delicate fish! My favorite method is the oven: Preheat to 275°F, place the cod and sauce in an oven-safe dish, cover with foil, and warm for about 10-15 minutes. The microwave works in a pinch too – just use 30-second bursts at 50% power and stop as soon as it’s heated through.

Here’s my big warning – DO NOT overheat! Cod turns rubbery if you cook it twice too aggressively. And honestly? This baked cod puttanesca is pretty darn good cold too – I’ve been known to eat the leftovers straight from the fridge while standing in front of the open door at midnight. No judgment here!

Nutritional Information

Okay, let’s talk nutrition – because this baked cod puttanesca isn’t just delicious, it’s actually good for you too! Now, remember these numbers can vary a bit depending on exactly which brands of ingredients you use, but here’s the general breakdown per serving (that’s one beautiful fillet with sauce):

• Calories: 360 kcal (perfect for a satisfying but not-too-heavy meal)
• Protein: 35g (all that flaky cod keeps you full for hours)
• Fat: 15g (mostly from heart-healthy olive oil)
• Saturated Fat: Just 2g (see? I told you it was healthy!)
• Carbs: 12g (with 3g fiber from all those tomatoes and veggies)
• Sugar: 6g (all natural from the tomatoes)
• Sodium: 1200mg (that’s from all the briny goodness – go easy if you’re watching salt)

Honestly, when I see how much flavor you get for these numbers, it makes me want to make this baked cod puttanesca even more often! It’s packed with omega-3s from the fish, antioxidants from the tomatoes, and all those good fats from the olive oil. Mediterranean diet perfection in one pan!

FAQs About Baked Cod Puttanesca

I get so many questions about my baked cod puttanesca, so let me share the answers to the most common ones! These tips will help you make this dish your own.

Can I use frozen cod?
Absolutely! Just thaw completely in the fridge overnight, pat VERY dry, and add 1-2 extra minutes baking time. Frozen works great in a pinch!

What’s a substitute for anchovies?
If you’re anchovy-shy, use 1 teaspoon fish sauce or 2 tablespoons grated Parmesan. But honestly? Try the anchovies, they melt into umami magic!

How spicy is this dish?
With 1/2 teaspoon red pepper flakes, it’s got a gentle kick. For more heat, bump to 1 teaspoon, or skip entirely if you’re sensitive to spice.

Can I make this ahead?
Sauce keeps 3 days refrigerated, just add fish when ready to bake. Leftover baked fish is best eaten within 2 days.

What if I don’t have white wine?
No problem! Use chicken or veggie broth with 1 tablespoon lemon juice. The wine adds depth, but it’ll still be delicious.

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