Puttanesca baked cod recipe | Sainsbury`s Magazine

Ingredients

• 1 x 250g pack skinless and boneless cod fillets
• 1 tbsp olive oil, plus a little extra for drizzling
• 1 onion, chopped
• 1 garlic clove, sliced
• ½ x 50g tin anchovy fillets, drained and chopped, optional
• a small pinch of chilli flakes
• 1 x 400g tin cherry tomatoes
• 1 x 215g tin butter beans, rinsed
• 2 tbsp capers, rinsed
• 40g pitted black olives, halved
• 3 rosemary sprigs, leaves finely chopped