"“Puttanesca” was invented in Naples, as an intense tomato, olive, caper and garlic sauce typically mixed into pasta. With the weather in the 90s now, seafood is what I’m craving! So instead of mixing this succulent sauce into pasta, I’m topping it on flaky, fresh cod.
Topped on a fillet of cod I got from my local fish market (this fish was caught less than 24 hours ago…OMG!), I’m roasting sweet tomatoes and mixing them in with Kalamata olives, garlic-infused olive oil, and briny capers. I can almost taste the ocean!
On a bed of Olive Oil Smashed Potato…when I close my eyes I can see beautiful cobblestone Italian streets…"
Cod ‘alla Puttanesca’ with Olive Oil Smashed Potatoes
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Prep time 20mins
Cook time 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 half pound cod fillets
- 1 pound halved campari tomatoes
- 1 jar kalamata olives
- 1/2 finely chopped onion
- 2 tablespoons capers
- 1/2 dried oregano or thyme
- 5 tablespoons olive oil
- salt and pepper
- 8 medium potatoes
Method
Step 1
For simple puttanesca sauce: preheat the oven to 275 degrees. Roast halved tomatoes 2 tablespoons olive oil, dried thyme or oregano, and a dash of salt on a baking sheet for 2 hours. Remove from oven and set aside. In a medium pot, add 3 tablespoons olive oil, onion, capers, olives. Heat over medium/low heat for 2-3 minutes, until onion begins to soften. Add tomatoes, and gently fold into onion-olive mixture.
Step 2
For cod: preheat the oven to 375 degrees, and roast cod in a lightly olive oil coated 8×8 glass pan for 15-20 minutes, until just opaque.
Step 3
For olive oil smashed potatoes: bring a large pot of water to a boil. Add potatoes, and reduce heat to a gentle boil. Cover pot, leaving a slight opening to keep pot from boiling over. Boil for 30-40 minutes, until potatoes are soft when a fork is inserted. Drain water, and mash potatoes with about a ½ cup olive oil, salt, and pepper, until potatoes are soft and smooth. Add more olive oil if necessary. Serve immediately.
Step 4
To plate: make a bed of smashed olive oil potatoes, add cod fillet, and top generously with puttanesca sauce.