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Pan Braised Cod with Puttanesca Sauce Recipe

Pan Braised Cod with Puttanesca Sauce
Source: campbells

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Ingredients

  • 6 boneless cod filets, fresh or thawed
  • 1 tbsp (15 mL) capers, rinsed and drained
  • 1/4 cup (60 mL) pitted green olives, chopped
  • 1/4 cup (60 mL) sun-dried tomatoes, chopped
  • 1 tsp (5 mL) lemon zest
  • 1/2 carton CAMPBELL’S Stock First ® Chicken stock
  • 1 tbsp (15 mL) fresh parsley, chopped
  • 1 tbsp (15 mL) lemon juice
PREP TIME
10m
COOK TIME
20m
TOTAL TIME
30m
YIELD
6 servings

Instructions

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

Dinner

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A recipe from campbells

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