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From @Good Food

Puttanesca Baked Cod with Lemony Courgette Orzo

30 min · Serves 2 · 480 kcal

30 mintotal
10 minhands on
9steps
2servings

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Ingredients

For the puttanesca fish

  • 1 tbsp olive oil
  • 2 garlic cloves, finely sliced
  • 400 g tin chopped tomatoes
  • 50 g pitted Kalamata olives
  • 1 tbsp capers, drained
  • 2 skinless cod fillets (about 150 g each)

For the lemony courgette orzo

  • 1 large courgette
  • 1 tbsp olive oil
  • 150 g orzo
  • 1 lemon, zested and halved
  • 300 ml hot vegetable stock

Method

For the puttanesca fish

  1. Heat the oven to 400°F (200°C).

  2. Heat 1 tbsp olive oil in an ovenproof pan over medium heat, add the sliced garlic, and cook until fragrant, about 1 minute.

  3. Add the chopped tomatoes, Kalamata olives, and capers to the pan, stir well, and bring to a simmer.

  4. Nestling the cod fillets into the sauce, transfer the pan to the oven and bake until the fish is cooked through and flakes easily, 12–15 minutes.

    Then 12 min of waiting

For the lemony courgette orzo

  1. Coarsely grate the courgette.

  2. Heat 1 tbsp olive oil in a frying pan over medium heat, add the grated courgette, and cook for 2–3 minutes until softened.

  3. Add the orzo, lemon zest, and hot vegetable stock to the pan, stir well, and simmer until the orzo is tender and the liquid is absorbed, 8–10 minutes.

    Then 8 min of waiting

  4. Squeeze in the lemon juice and stir to combine.

  5. Divide the lemony courgette orzo between bowls, top each with a baked cod fillet and a spoon of the puttanesca sauce, and serve at once.

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