Pan Braised Cod with Puttanesca Sauce

Products you'll need:

CAMPBELL’S Stock First ® Chicken stock

CAMPBELL’S Stock First ® Chicken stock

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  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Remove from heat,stir in parsley and lemon juice and generously spoon sauce over fish.

Recipe tips

  • You may substitute any firm fleshed fish you have available.
  • For a more indulgent version of this recipe,stir in two tablespoons of soft,unsalted butter at the same time as the parley and lemon juice.
  • Pour remaining sauce over vegetables or side dishes.

Ratings & Reviews

  • n s.

    April 13, 2016

    Rating by n

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Amount Per Serving
Calories 100
Fat 1.5 g
Sodium 570 mg
Carbohydrate 3 g
Dietary Fibre 1 g
Protein 18 g
Calcium 2 %DV
  • Source of protein

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