Spicy Cod Arrabbiata
Here’s a simple fish dish that uses what you probably already have in your pantry, a jar of pasta sauce.
I love anything spicy, so I like to use arrabbiata sauce, but any marinara will work! Super easy and comes together quickly!
10 minutes
25 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 399 |
| Fat: | 31 g |
| Carbohydrates: | 10 g |
| Protein: | 18 g |
| Cholesterol: | 55 g |
| Sodium: | 625 mg |
| Fiber: | 3 g |
| Sugars: | 6 g |
| Calculated per serving. | |
Serves: 2
Ingredients
- 1 cup1 cup1 cup Arrabbiata Sauce (Spicy Marinara)
- 222 Cod, (can sub flaky white fish)
- 1 pinch1 pinch1 pinch Kosher Salt
- 1 pinch1 pinch1 pinch Black Pepper
- 0.25 cup0.25 cup0.25 cup Kalamata Olives, pitted and halved
- 111 Jalapeño, sliced
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Olive Oil
- 1 sprig1 sprig1 sprig Flat Leaf Parsley, optional, for garnishing
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425 degrees.
- In a baking dish, pour the 1 cup of sauce in the bottom.
- Add olives to the sauce.
- Season fish with salt and pepper and nestle into the sauce in the dish.
- Top each fillet with a slice (or two) of jalapeño and drizzle each with some olive oil. (*This is where you would stop if you are prepping earlier in the day.)
- Place in the preheated oven and bake uncovered for about 20-30 minutes, until opaque & flaky. Depending on what fish you use and how thick it is times may vary.
- Garnish with parsley or cilantro.
- Enjoy with your veggie of choice!
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