Puttanesca baked cod with lemony courgette orzo
- Anna Glover
Save recipe
Serves 2
Easy
Prep: 25 mins
Cook: 20 mins
A star rating of 4.8 out of 5.18 ratingsRate
loading...
Enjoy baked cod with a puttanesca sauce on a bed of courgette and lemon orzo and broccoli. Serving two, it's a great dish to use some storecupboard staples
High-fibre
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Crusty bread
A star rating of 5 out of 5.28 ratings
Air fryer garlic bread
A star rating of 3.9 out of 5.10 ratings
Green Gem salad
A star rating of 5 out of 5.0 ratings
Ingredients
Nutrition
Units:
MetricUS
-
400g can chopped tomatoes
-
2 tbsp olive oil
-
2 garlic cloves
-
2 anchovies
-
50g pitted black olives
-
pinch of chilli flakes
(optional)
-
1 tbsp capers
plus 1 tbsp of the brine
-
½ small bunch of parsley
-
2 pieces firm sustainable white fish
-
150g orzo
-
150g long-stem broccoli
-
1 courgette
-
½ lemon
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal620
- fat18g
- saturates3g
- carbs68g
- sugars11g
- fibre10g
- protein42g
- salt1.95g
Ad
Method
-
step 1
Heat the oven to 200C/fan 180C/gas 6. Put the tomatoes and 1 tbsp olive oil in an ovenproof frying pan or shallow casserole. Grate in 1 garlic clove. Finely chop the anchovies and add along with the olives, chilli (if using), capers and brine. Finely chop the parsley and add half. Season and mix together.
-
step 2
Bring to a gentle simmer over a medium heat. Once bubbling and slightly thickened, nestle the cod into the sauce and transfer to the oven. Bake for 15-18 mins until the fish is cooked through (depending on the thickness of the fillets).
-
step 3
Meanwhile, cook the orzo in boiling salted water for 8-10 mins until tender, adding the broccoli for the final 4 mins. Grate another garlic clove. Coarsely grate the courgette.
-
step 4
Heat 1 tbsp oil in a frying pan and fry the garlic for 30 secs until fragrant. Tip in the courgette, season and fry over a medium-high heat for 4-6 mins until the liquid has evaporated and the veg has softened.
-
step 5
When the pasta is cooked, drain, scoop out the broccoli and set aside. Toss the orzo with the courgettes. Zest over the lemon and squeeze in the juice. Season, adding more lemon if needed. Serve with the cod, sauce and broccoli, and remaining parsley scattered over.
Recipe from Good Food magazine, August 2026
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.18 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...