Broiled Cod with Puttanesca Sauce - Bacalao a la Parrilla con Salsa Putanesca - Cook for Your Life- anti-cancer recipes

Broiled Cod with Puttanesca Sauce

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.00 out of 5)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

Yet another way to quickly transform our versatile Quick Tomato Sauce into something new — a briny and bright puttanesca. Traditionally served over pasta, puttanesca goes great with a simple broiled fish...


Puttanesca Sauce:

  • 4 teaspoons olive oil, divided
  • ½ small onion
  • 1 cup Quick Tomato Sauce
  • 6 green olives, pitted and roughly chopped
  • 6 Kalamata olives, pitted roughly chopped
  • 2 tablespoons capers, drained
  • 1 tablespoon chopped flat leaf parsley
  • 1 tablespoon lemon zest
  • 12 ounces cod fillet, cut into four equal pieces
  • Salt and pepper, to taste

Nutrition Facts


142 cals


7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g


5 g


3 g


2 g


16 g


537 mg


  1. Heat the olive oil over medium heat.  Add the onions and cook until translucent, do not let them brown.  Add the Quick Tomato Sauce, olives, and capers.  Mix well, reduce heat to medium and simmer for 5 minutes. Stir in the parsley and lemon zest. Cook for 1 minute more. Set aside and keep warm.
  2. Heat the broiler. Lay the cod fillets on a baking sheet lined with foil. Drizzle with olive oil, and sprinkle with salt and pepper. Cook under the broiler for about 8 minutes or until opaque in the center. Top with puttanesca sauce and serve with wilted spinach and Basic Polenta.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

Leave a Review