OVEN ROASTED COD PUTTANESCA

You can make this meal in 30 minutes. Chop up everything and place it on a platter so it is ready to add to the skillet. We love Spaghetti alla Puttanesca and this sauce is excellent over fish. I made this with cod, but you can use haddock, red snapper, halibut, or any firm white fish you prefer. 

4 medium potatoes, peeled and cut into bite-size pieces.

1 T avocado oil

1 shallot, cut in half and thinly sliced

¼ t red pepper flakes

2 cloves garlic, minced
2 anchovy fillets
2 cups cherry tomatoes, quartered

1 T chopped fresh rosemary leaves

1 T chopped fresh oregano leaves

1 T chopped fresh basil

½ cup pitted and coarsely chopped Italian black olives (I use Gaeta olives)

2 T capers

Zest and juice of ½ lemon

A splash or two of dry white wine, (I use Pinot Grigio)

Sea salt and freshly ground black pepper

¼ cup chopped Italian parsley

2 fish fillets, about 6 to 8 ounces each

Lemon slices, for garnish

Preheat oven to 400 degrees F.

Place potatoes in a cast-iron skillet and drizzle with oil and season with salt and pepper.
Roast for 15 minutes while you make the Puttanesca Sauce.

Puttanesca Sauce

In a skillet, add the oil and sauté the shallot for 2 minutes.

Add the red pepper flakes, garlic, and anchovies. 
Sauté another minute while breaking up the anchovies with a spoon.

Add the chopped tomatoes, rosemary, oregano, basil, olives, capers, lemon zest, lemon juice, and wine.

Season to taste with salt and pepper.

Let simmer for 5 to 7 minutes only.

Stir in parsley, turn off heat and set aside.

Place fish on a baking sheet and drizzle with a little oil.

Season to taste with salt and pepper.

Remove potatoes from oven and scrape up any potatoes with a metal spatula that are stuck to the bottom of the skillet. 
Place back in the oven along with fish and bake both for 8 to 10 minutes.

The fish should be flaky when pierced with a fork.

Using a spatula, add a fillet of fish to each plate and add a side of potatoes.

Briefly, reheat the sauce and spoon some over each fillet.

Serve with a green salad.

Serves 2