Cod in puttanesca sauce

Total time 50 mins

20 mins preparation time

30 mins cooking time

Drawing inspiration from Italian pasta alla puttanesca, this dish features cod in a puttanesca sauce. The secret ingredient is Kikkoman Ponzu Lemon for a fresh and tangy touch.

Ingredients

10 portion(s)

For the sauce:

180 g

finely diced onions

10 g

finely chopped garlic

60 ml

olive oil

30 g

capers

5 g

anchovy fillets

100 g

black olives

800 g

strained tomatoes

100 ml

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

20 g

brown sugar

For the couscous:

250 ml

vegetable stock

250 g

couscous

350 g

diced cucumber

150 ml

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

200 ml

olive oil

20 g

chopped parsley

For the fish:

1.6 kg

cod

2 tbsp

flour

100 ml

vegetable oil

Allergens:

fish, gluten, soybeans, celery, sulphites

Total weight per portion:

370 g

Weight per ingredient:

Fish fillet, approx. 160 g Sauce, approx. 100 g Couscous, approx. 110 g

Preparation

Step 1

Sauté the onions and garlic in a pan with olive oil until translucent. Add the capers, anchovies, olives, strained tomatoes, Kikkoman Ponzu Lemon and sugar. Reduce over a medium heat for approx. 10 minutes.

Step 2

Bring the vegetable stock to a boil, pour over the couscous and leave to steep for 10 minutes.

Step 3

Add the cucumber, Kikkoman Ponzu Lemon and olive oil to the couscous.

Step 4

Cut the cod into 160 g pieces, flour and fry them in a hot pan with the vegetable oil until golden brown.

Step 5

Arrange the couscous salad on the plates, spoon the sauce alongside, and place the fish on top. Serve garnished with the parsley.

Tip:

Dust the fish with a little flour to prevent it from sticking to the pan.

Recipe-ID: F1031

Recipe as PDF