Baked puttanesca cod
One pan cooking means minimal effort and minimal washing up which I can definitely get on board with, especially midweek.
Serves 2-3:
2 tbsp extra virgin olive oil
2 garlic cloves, sliced
1/2 tsp chilli flakes
2-4 anchovies
1 tbsp capers
20g kalamata olives, de-stoned
100ml white wine
400g tinned tomatoes (Mutti polpa is the best here)
1 jar butter beans (Bold Bean Co preferably)
2- 3 cod fillets
basil or parsley
lemon
Heat the oven to 200C.
Set a large, oven-proof pan over a medium heat. Once hot, pour in a good amount of olive oil. Add the garlic, chilli flakes, anchovies, capers and olives and let them sizzle in the pan for a few minutes. Once the anchovies have melted into the oil, tip in the wine and let this bubble away until slightly reduced.
Add the tinned tomatoes along with a tsp sugar. Bring to a simmer and cook for 5 minutes until the sauce has thickened. Lightly oil and season the cod - the anchovies, olives and capers add a fair bit of saltiness to the dish so be mindful of this when adding more salt.
Once the sauce has thickened up, tip in the butterbeans along with their stock and nestle the cod fillets in the sauce. Bake for 8-12 minutes, depending on the size of your fillets.
Remove from the oven, finish with a squeeze of lemon and a scatter of fresh basil or parsley.