02 January 2026
One-Pan Cod Puttanesca
RecipeShare Test Kitchen
One-pan cod puttanesca with jammy roasted tomatoes, olives, capers, and anchovies. A quick, summery fish dinner cooked entirely in the oven.
One-Pan Cod Puttanesca
One-pan cod puttanesca roasts ripe tomatoes with olives, capers, and anchovies, then finishes with tender cod for an easy, summery fish dinner.
Why This Recipe Works
Roasting the tomatoes concentrates sweetness, while anchovies and capers add salty depth. The cod cooks quickly on top so it stays moist.
Ingredients Overview
Tomatoes form the base, olives and capers add punch, and chilli paste brings gentle heat. Parsley and lemon lift the finish.
How to Make It
Roast the puttanesca base until jammy, then bake the cod briefly on top. Finish with parsley and serve straight from the pan.
Tips and Storage
Store leftovers in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.
What Makes The Sauce Work
Puttanesca-style sauces rely on strong pantry ingredients, but they still need balance. Roasting the tomatoes first brings enough sweetness to support the anchovies, olives, and capers, which keeps the pan from tasting only salty or sharp.
The cod should be added only once the base is ready. Fish cooks so quickly that it is best treated as the final component rather than simmered through the whole sauce.
Serving Notes
This is strongest as a quick main with bread, potatoes, or another simple starch to soak up the tomato base. Because the flavors are already assertive, the rest of the plate can stay simple.
If you have leftovers, warm them gently so the fish stays tender and the sauce does not dry out.
One-Pan Cod Puttanesca
RecipeShare Test KitchenOne-pan cod puttanesca with jammy roasted tomatoes, olives, capers, and anchovies. A quick, summery fish dinner cooked entirely in the oven.
Chef's Tips
Chop larger tomatoes so they roast evenly.
Roast the tomatoes until jammy but still textured.
Add lemon slices only if using unwaxed lemons.
Tools Used
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Ingredients
USMetric
Puttanesca Tomatoes
Cod and Finish
Instructions
Roast the Tomatoes
- 1
Heat oven to 180 C fan.
- 2
Chop larger tomatoes and halve most cherry tomatoes.
- 3
Add tomatoes to a baking dish with olive oil, vinegar, garlic, anchovies, olives, capers, oregano, chilli paste, salt, and pepper.
- 4
Roast for 35 to 40 minutes until jammy but still textured.
Bake the Cod
- 1
Drizzle cod with a little oil and season with salt and pepper.
- 2
Nestle cod on top of the tomatoes and add lemon slices if using.
- 3
Roast for 5 to 6 minutes until the cod is just cooked.
Serve
- 1
Scatter parsley over the top and serve immediately.
Comments & Reviews
Mary L.
9/22/2025
Made this for friends and it was full of flavor.
Lucy B.
9/4/2025
Simple and stunning. Will make again.
Katie S.
9/3/2025
Can't wait to try this. The flavors sound perfect.
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Nutrition Facts
Serving Size: 1 fillet with sauce
Calories 340
% Daily Value*
Total Fat 16g21%
Saturated Fat 6g30%
Trans Fat 0g
Cholesterol 85mg28%
Sodium 720mg31%
Total Carbohydrates 14g5%
Dietary Fiber 3g11%
Sugars 7g
Protein 32g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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