, nutritional review by Jill Wallentin
in Recipes, Dinner, Lunch, Meal Cod puttanesca with zoodles
Ingredients
- 1¾ lbs 800 g skinless cod, boneless fillet cut into large piecesskinless cod, boneless fillets cut into large pieces or white fish fillet for example: haddock, pollockwhite fish fillets for example: haddock, pollock
- 2 tbsp 2 tbsp olive oil
- 4 4 garlic clove thinly slicedgarlic cloves thinly sliced
- 4 4 anchovies, finely chopped (optional)
- ¼ tsp ¼ tsp chili flakes or to taste
- 12⁄3 cups (14 oz.) 400 ml (400 g) crushed tomatoes
- ½ cup (21⁄3 oz.) 120 ml (65 g) kalamata, pitted olives halved
- 2 tbsp 2 tbsp capers drained
- ½ tsp ½ tsp dried oregano
- salt and ground black pepper to taste
- 2 lbs 900 g zucchini or shredded green cabbage
- 2 tbsp 2 tbsp olive oil
- salt and ground black pepper to taste
- ½ cup (21⁄3 oz.) 120 ml (70 g) pine nuts toasted
- 1 tbsp 1 tbsp extra-virgin olive oil
- ¼ cup (1⁄3 oz.) 60 ml (11 g) fresh basil leaves
- 1 1 lemon cut into wedgeslemons cut into wedges
Instructions
- Spiralize the zucchini into noodles. If very wet, gently blot with paper towels and set aside.
- Toast the pine nuts in a dry skillet over medium-low heat for 2–4 minutes, stirring frequently, until lightly golden and fragrant. Transfer immediately to a plate to prevent burning.
- Heat the olive oil in a large, wide skillet over medium-low heat. Add the garlic and anchovies and cook for 1–2 minutes, stirring frequently, until fragrant and the anchovies begin to dissolve. Stir in the red pepper flakes.
- Add the crushed tomatoes, olives, capers, oregano, and black pepper. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally, until the sauce has thickened slightly. Taste before adding salt, as the anchovies, olives, and capers are already salty.
- Pat the cod dry and season lightly with salt and pepper. Nestle the pieces into the simmering sauce in a single layer. Cover and cook gently for approximately 6–9 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork. Avoid stirring vigorously to keep the cod in large pieces.
- Meanwhile, heat the olive oil for the zucchini noodles in a separate large skillet over medium-high heat. Add the zucchini noodles and season with salt and pepper. Cook for 2–3 minutes, tossing gently, until just softened but still slightly firm. Work in batches if necessary and drain any excess liquid.
- Divide the zucchini noodles among serving plates and spoon the cod and puttanesca sauce over them. Drizzle with extra-virgin olive oil and sprinkle with toasted pine nuts. Garnish with fresh basil and serve immediately with lemon wedges.
Recipe notes and tips
What is puttanesca sauce?
Puttanesca is a classic Italian tomato sauce known for its bold, savory flavors. Traditionally made with tomatoes, olives, capers, garlic, and anchovies, it has a delicious balance of saltiness, acidity, and gentle heat.
This version pairs the sauce with tender cod and zucchini noodles instead of pasta for a flavorful low carb meal.
Can I use another type of fish?
Absolutely! Haddock, pollock, or another firm white fish works well in this recipe. Adjust the cooking time depending on the thickness of the fillets.
Do I have to use anchovies?
Anchovies add a wonderful depth of flavor without making the sauce taste particularly fishy. They melt into the olive oil as they cook, creating a rich, savory base.
If you prefer to leave them out, you can add a little extra capers or olives, although the sauce will have a slightly different flavor.
How can I make the sauce richer?
For a richer, more velvety sauce, stir in 2 tbsp unsalted butter just before adding the cod. Let it melt gently into the tomato sauce before continuing with the recipe.
How spicy is puttanesca?
The suggested amount of red pepper flakes adds gentle warmth without making the sauce particularly spicy.
For more heat, increase the amount to ½ tsp or adjust according to your preference.
How do I keep zucchini noodles from getting watery?
Zucchini releases moisture as it cooks, so it's best to prepare the noodles separately rather than adding them directly to the sauce.
Cook them quickly over medium-high heat, just until slightly softened. Avoid overcooking, and drain any excess liquid before serving.
Can I use another vegetable instead of zucchini?
Yes! Thinly sliced or shredded cabbage is a delicious alternative. You can also serve the cod puttanesca over cauliflower rice or lightly sautéed spinach.
Can I prepare this ahead?
Yes! The puttanesca sauce can be made a day ahead and stored in an airtight container in the refrigerator.
Reheat the sauce gently before adding the cod. For the best texture, cook the fish and zucchini noodles just before serving.
Storage and leftovers
Store leftover cod and puttanesca sauce in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat until warmed through, taking care not to break up or overcook the fish. Store the zucchini noodles separately, as they may release additional moisture during storage.
