Cod Caponata

Okay, so this recipe is more a combo caponata-putanesca, but I like the title better with a little alliteration. 

This recipe came about at the end of a long work day. I did not want to spend too much time cooking, but I really did not want to go out to eat. When I saw that cod was on sale, I took a mental note of the pantry items I had stocked and grab a veggie for a side dish. 

This recipe really comes together quite nicely, and is so full of flavor! 


The cooking method here is a mix of baking a poaching for maximum flavor but very little added fat. 
Preheat your oven to 450 F. Line a baking dish with enough parchment paper to fold over a form a sealed pouch. Lay fish flat in baking dish. 
Combine olives, capers, onion, garlic, tomato, olive oil, anchovies, and tomato paste in a bowl. Use however much of each ingredient you like, and chop them to your liking. 
Pour this mixture over the fish. Fold the parchment over, make sure you seal it so the steam will build up. Cook for 10 minutes like this.
Carefully, open the pouch and cook for another 5-10 minutes until the fish flakes easily. 
​I served my fish with a side of quinoa (so good in the sauce!) and sauteed spinach. 

---

I'm going to reveal one of my favorite flavor hacks. Anchovies! Since I had a few extra anchovies, I sauteed them for about thirty seconds until they melted right into the oil. I then take this liquid gold and mix it into my cooked quinoa. Flavor explosions in your mouth. You're welcome. 

Cod Caponata