Cod Puttanesca w/ Lemon Herb Salad

Cook Time: ~25 mins

My significant other has a hard time with cod but I am happy to say that this recipe from Thomas Straker, has converted her. This dish is deceptively simple and quick to produce and comes down to adding ingredients to a pot at the right timing to layer in flavour.

The flavour profile combines bold, salty, and savoury elements from anchovies, capers, olives, and garlic, balanced by the sweetness of honey and ripe tomatoes. A zesty freshness from lemon juice and zest in the salad pairs beautifully with the herbaceous notes of basil and parsley. The slight heat from chilli flakes adds depth, while white wine and olive oil lend a subtle richness. The overall dish is a vibrant, Mediterranean-inspired mix of bright, briny, and fresh flavours.

• Serves: 2-4

• Prep: ~10 minutes

• Cook: ~15 minutes

Ingredients

Cod Puttanesca

• Cod loin (~500g)

• Chopped tomatoes (400g)

• Fresh plum tomatoes (250g)

• White wine (150ml)

• Basil (75g)

• Anchovies (4-6)

• Shallots (2)

• Garlic cloves (5)

• Chilli flakes (1 tbsp)

• Black olives (handful)

• Capers (handful)

• Honey (1 tbsp)

• Lemon (1)

• Tomato puree (1 tbsp)

• Extra virgin olive oil

• Salt & black pepper

Lemon Herb Salad

• Rocket leaves (90g)

• Flat leaf parsley (20g)

• Basil (25g)

• Lemon Zest (1/2 lemon)

• Lemon Juice (1/2 lemon)

• Extra virgin olive oil

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Notes

• Chilli flakes: In this recipe, I use dried Calabrian chilli, a product of Italy. Generic chilli flakes will work great too though.

• Salad: You may wish to add a form of crouton to your salad to add another layer of texture to the dish.

Equipment

• Large pot w/ lid

• Large mixing bowl

Mise En Place

• Remove the skin from the cod loin and cut into equal-sized squares. With a loin of ~500g, you should get four pieces.

• Roughly slice the garlic cloves and shallots.

• Add the rocket leaves, flat-leaf parsley, and ~25g of basil in a large mixing bowl. Sprinkle in the zest and juice of half a lemon and a generous lashing of extra virgin olive oil and mix. Leave aside for serving.

The Cook

Grab a large pot add a couple of tablespoons of olive oil and set to medium heat. Once hot add the sliced garlic and shallots and stir occasionally for two minutes. Throw in the chilli flakes and some salt and cook for another two minutes until the shallots begin to soften.

Add a handful of black olives and capers as well as ~25g of basil, stalks and all. Next, add the chopped tomatoes and fresh plum tomatoes. Stir and bring to a gentle simmer. Once simmering add the white wine, tomato puree, and honey, stir and bring back to a gentle simmer and let it simmer for 3-5 minutes.

Next, add the cod loin pieces to the sauce, coating each one in salt, pepper, lemon zest, extra virgin olive oil, and a single anchovy.

Throw the rest of your basil into the pot, place a lid on top and poach the cod for 5-8 minutes. Once cooked and delicately moist and flakey, the cod is ready.

To serve, spoon the cod loin onto a plate alongside a layer of sauce and all of its components. Drizzle over a final lashing of extra virgin olive oil and some flaked salt. Grab a generous handful of lemon herb salad and serve alongside the cod. Finally, add a slice of lemon wedge.

If you attempt this dish, let me know how it goes, and if you variate the recipe in any way. This newsletter relies upon word of mouth, so if you know someone who would enjoy this recipe please share it.

Thanks for reading,

Conor