John GS adapted by JojoM

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 roasts ripe tomatoes with olives, capers, and anchovies, then finishes with tender cod for an easy, summery fish dinner.
Roasting the tomatoes concentrates sweetness, while anchovies and capers add salty depth. The cod cooks quickly on top so it stays moist.
Tomatoes form the base, olives and capers add punch, and chilli paste brings gentle heat. Parsley and lemon lift the finish.
Roast the puttanesca base until jammy, then bake the cod briefly on top. Finish with parsley and serve straight from the pan.
Store leftovers in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.
One-pan cod puttanesca with jammy roasted tomatoes, olives, capers, and anchovies. A quick, summery fish dinner cooked entirely in the oven.

Chop larger tomatoes so they roast evenly.
Roast the tomatoes until jammy but still textured.
Add lemon slices only if using unwaxed lemons.
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Heat oven to 180 C fan.
Chop larger tomatoes and halve most cherry tomatoes.
Add tomatoes to a baking dish with olive oil, vinegar, garlic, anchovies, olives, capers, oregano, chilli paste, salt, and pepper.
Roast for 35 to 40 minutes until jammy but still textured.
Drizzle cod with a little oil and season with salt and pepper.
Nestle cod on top of the tomatoes and add lemon slices if using.
Roast for 5 to 6 minutes until the cod is just cooked.
Scatter parsley over the top and serve immediately.
9/22/2025
Made this for friends and it was full of flavor.
9/4/2025
Simple and stunning. Will make again.
9/3/2025
Can't wait to try this. The flavors sound perfect.
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Serving Size: 1 fillet with sauce
* 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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