Ling Cod with Puttanesca Sauce *Organic Ocean Partnership
Makes 2 servings
A great sauce that goes well with any fish and made from ingredients you probably have in your fridge. Prawns or scallops can be cooked directly in the sauce. Feel free to change up the olives, depending on what you have. There is a generous amount of sauce, so if you don’t mind a little less per serving it can serve four.
Serve with pasta, rice, polenta or potatoes.
In a blender, puree Goodly Hearty Tomato Soup until smooth. Reserve.
Heat the oil in a medium-sized pot over medium heat. Add the garlic and cook until it starts turning golden around the edges. Stir in the anchovies and red pepper flakes, mashing the anchovies as you stir. Add the pureed soup, olives and capers. Bring to a simmer and cook for 10 minutes. Remove from the heat.
If you don’t have a non-stick pan and have had problems with fish sticking, using cornstarch, potato starch or flour will prevent it from sticking. Spread the cornstarch out on a plate and season the fish with salt and pepper. Roll the fish on all sides in the cornstarch.
Heat the 2 Tbsp (30 mL) oil in a medium frying pan over medium-high heat.
Place the fish flesh side down in the pan. Lower the heat to medium and cook until golden brown, about 4 minutes. Flip over and cook on the other side for about 4 minutes until the fish just flakes when probed in the center with a thin-bladed knife. Remove from the heat.
Quickly reheat the sauce and serve with the fish.
Note: Instead of pan-frying, you can bake the fish at 350F (175C) for 10-15 minutes.
This recipe was made in partnership and with the generosity of Organic Ocean Seafood.