Baked Cod in Spicy Tomato Sauce

Ingredients

For the Cod:

• 4 cod fillets (6 to 8 ounces each)
• Salt, to taste
• Black pepper, to taste
• 2 teaspoons Italian seasoning, divided
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• ½ cup flour
• Olive oil

For the Sauce:

• 1 small white onion, finely diced
• 8 cloves garlic, pressed through a garlic press
• 4 anchovy fillets, minced
• Pinch red pepper flakes (adjust to taste)
• ½ cup white wine (Pinot Grigio recommended)
• ½ cup pitted and sliced Kalamata olives
• 2 tablespoons capers
• 1 (28-ounce) can crushed tomatoes (San Marzano preferred)
• Basil or chopped parsley, for garnish

Preparation

1. Prepare the Cod:

   • Pat the cod fillets dry with paper towels. Season with salt, black pepper, 1 teaspoon Italian seasoning, granulated onion, and granulated garlic.
   • Lightly coat each fillet with flour, shaking off any excess. Place on a plate.

2. Sear the Cod:

   • Heat about 3 tablespoons of olive oil in a large, deep, oven-safe pan or skillet over medium-high heat.
   • Add the cod fillets (in batches if necessary) and sear for 2½ to 3 minutes per side, until golden brown. Remove from the pan and set aside.

3. Make the Sauce:

   • Wipe the pan to remove any burned bits. Add 2 tablespoons of olive oil and heat over medium.
   • Add the diced onions and sauté for 3-5 minutes, until they turn pale golden.
   • Stir in the garlic, minced anchovies, and red pepper flakes. Cook until fragrant, about 1 minute.
   • Pour in the white wine and let it bubble and reduce by half.
   • Stir in the Kalamata olives and capers.
   • Add the crushed tomatoes and season with salt and pepper. Let the sauce simmer gently, uncovered, for 15 minutes.

4. Bake the Cod:

   • Preheat your oven to 400°F (200°C).
   • Gently nestle the seared cod fillets into the sauce in the pan.
   • Bake for about 10 minutes, then switch the oven setting to "broil" and broil for an additional 2 minutes to achieve a golden top.

5. Garnish and Serve:

   • Remove from the oven and sprinkle with chopped basil or parsley.
   • Serve with toasted rustic bread, pearl couscous, or over quinoa to soak up the flavorful sauce.

Tips & Tidbits

• Fresh Cod: Opt for fresh cod from a fish market for the best flavor and texture. Frozen cod can be used but may release more water.
• San Marzano Tomatoes: These tomatoes add a rich, sweet, and savory flavor to the sauce. They’re ideal but any high-quality crushed tomatoes will work.
• Anchovies: They add depth without being overtly noticeable. If you’re not a fan, you can omit them.
• Serving Suggestions: Rustic bread is perfect for soaking up the sauce. Pearl couscous, traditional couscous, or quinoa are great sides to complement the dish.

Enjoy your delicious and spicy baked cod!