Pine nut cod with puttanesca sauce - delicious. magazine
Serve cod with a sweet and sharp puttanesca sauce. The moreish sauce is packed with tomatoes, and capers. An easy weeknight supper for two.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- Extra-virgin olive oil to fry
- 4 garlic cloves, finely sliced
- 500g cherry tomatoes, quartered
- 1 tbsp capers
- 40g raisins
- 50g pitted black olives
- 125ml white wine
- 2 skinless cod fillets
- 3 basil sprigs, leaves picked
- 10g pine nuts, roughly chopped
- 1 tsp panko breadcrumbs
- Crusty bread to serve (optional)
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