Cod Puttanesca With Spinach Spaghetti Recipes

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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.

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

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