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

Broiled Cod With Puttanesca Sauce

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Rated 4 out of 5
4 out of 5 stars (based on 5 reviews)
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,...

Ingredients

  • 12 ounces cod fillet, cut into four equal pieces

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
  • Salt and pepper, to taste
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Nutrition Facts

Calories

142 cals

Fat

7 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

5 g

Sugar

3 g

Fiber

2 g

Protein

16 g

Sodium

537 mg

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*per serving

Directions

  1. To make the sauce: 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. Pairs well with wilted spinach and Basic Polenta.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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