Pan-Braised Cod with Puttanesca Sauce

  • prep time10 min
  • total time 30 min
  • serves 6

Tips: You may substitute any firm-fleshed fish you have available. For a more indulgent version of this recipe, stir in two tablespoons of soft, unsalted butter at the same time as the parley and lemon juice. Pour remaining sauce over vegetables or side dishes.

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19 Ratings
Directions for: Pan-Braised Cod with Puttanesca Sauce


6 (about 24 oz/680 g) boneless cod filets, fresh or thawed

1 Tbsp (15 mL) capers, rinsed and drained

¼ cup (60 mL) green olives, chopped

¼ cup (60 mL) sundried tomatoes, chopped

1 tsp (5 mL) lemon zest

½ carton (240 mL) CAMPBELL'S® Stock First™ Chicken Stock

1 Tbsp (15 mL) parsley, chopped

1 Tbsp (15 mL) lemon juice


1. In a large non-stick frying pan over medium-high heat, gently sear fish on both sides, about 1 minute per side. Remove fish from pan and set aside.

2. Add capers, green olives, sundried tomatoes, lemon zest and stock. Bring to a gentle simmer and return fish to pan, cover and cook on medium-low heat for 8-10 minutes.

3. Remove fish and keep warm. Turn heat to high and reduce sauce by half, about 3-4 minutes or until sauce coats the back of a spoon.

4. Remove from heat, stir in parsley and lemon juice and generously spoon sauce over fish.

See more: Fish, Main, Dinner, Italian, Herbs, Olives


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