Baked cod with charred asparagus and chunky puttanesca sauce recipe
A delicious cod dinner to share between two.
Recipe by Nicola Millbank, AKA Milly Cookbook. Milly’s debut book Milly’s Real Food will be published by Harper Collins in hardback on May 4 2017. For more information and additional recipes see millycookbook.com
Ingredients
- 2 skinless and boneless cod fillets
- 1 bunch of fresh asparagus, roughly 6 tips per person
- 1 tin of cherry tomatoes
- 1 garlic glove, thinly sliced
- 2 anchovy fillets
- 0.5 red onion, thinly sliced into half moons
- 0.25 cups pitted black olives
- 1 tbsp capers
- 1 tsp dried oregano
- 1 lemon
- 1 handful rocket leaves
- 1 small handful of fresh basil
- 1 tbsp extra virgin olive oil to dress
- 1 tsp honey
- 1 Salt and pepper to taste
- 2 skinless and boneless cod fillets
- 1 bunch of fresh asparagus, roughly 6 tips per person
- 1 tin of cherry tomatoes
- 1 garlic glove, thinly sliced
- 2 anchovy fillets
- 0.5 red onion, thinly sliced into half moons
- 0.25 cups pitted black olives
- 1 tbsp capers
- 1 tsp dried oregano
- 1 lemon
- 1 handful rocket leaves
- 1 small handful of fresh basil
- 1 tbsp extra virgin olive oil to dress
- 1 tsp honey
- 1 Salt and pepper to taste
- 2 skinless and boneless cod fillets
- 1 bunch of fresh asparagus, roughly 6 tips per person
- 1 tin of cherry tomatoes
- 1 garlic glove, thinly sliced
- 2 anchovy fillets
- 0.5 red onion, thinly sliced into half moons
- 0.25 cups pitted black olives
- 1 tbsp capers
- 1 tsp dried oregano
- 1 lemon
- 1 handful rocket leaves
- 1 small handful of fresh basil
- 1 tbsp extra virgin olive oil to dress
- 1 tsp honey
- 1 Salt and pepper to taste
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 2
Step-by-step
- Preheat the oven to 180°C.
- Place the cod fillets on a baking tray. Drizzle with olive oil and season with salt and pepper and pop in the oven for 15-20 minutes while you prep the sauce.
- In a small frying pan, fry the red onion in a little olive oil on a medium heat until soft. Add the garlic, anchovy fillets and oregano and then turn up the heat. As the garlic starts to brown pour in the tinned cherry tomatoes. Season with salt and pepper and add the honey. Give it a good stir and allow it to reduce and bubble away.
- Meanwhile, heat a griddle pan to a high heat. Brush the asparagus with a little olive oil and cut the lemon in half. Place the lemon halves flesh side down on the griddle and add the asparagus to the pan. Cook for 3-4 minutes.
- While that's cooking go back to the sauce and once it's thickened add in the olives and capers. Give it a good stir and tear in some fresh basil. Remove from the heat.
- Remove the lemons from the griddle pan and then carefully add a splash of water to the pan. This will help steam the asparagus in the final stages of cooking. Turn off the heat and leave the asparagus to continue cooking in the residual heat.
- Once the cod is done, remove from the oven.
- To serve, spoon your sauce onto a plate and lay the charred asparagus on top of it. Top with the cod, some rocket leaves, the griddled lemon to one side and some extra basil leaves.
Some more recipes you might enjoy:
Macadamia crusted black cod fillet recipe
Salt cod and hazelnut croquettes
Heston Blumenthal's asparagus egg dippers with smoked salmon recipe
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