Tarragon and Chive Pan Fried Cod with Fettuccine Puttanesca
Simple bites of pan fried cod served with a quick cooking fresh tomato puttanesca sauce and pasta. An incredibly simple and delicious weekday meal.
Course
Seafood
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings4
AuthorBarry C. Parsons
Ingredients
1 ½poundscodcut into small evenly sized pieces
1tbspchopped chives
1tbspchopped tarragon
1cupflour
1tspsalt
½tspblack pepper
vegetable oil for frying
For the Puttanesca Sauce
4tbspolive oil
4cloveschopped garlic
6large fresh tomatoes choppedor a dozen Roma tomatoes
1tspanchovy paste or two chopped anchovy filletsoptional
3tbspchopped fresh tarragonor 1 ½ tbsp dried tarragon
3tbspchopped chives
1tspbrown sugar
2tbsproughly chopped capersoptional
Salt and pepper to season
pinchdried chili flakesor crushed chili paste to taste
1/2cuppitted kalamata olives
Instructions
Heat a large sauté pan or cast iron pan on a setting between medium and medium high heat.
Lightly season the cod pieces with salt and pepper and toss them with the fresh chives and tarragon.
Mix together the flour, black pepper and salt to form a dredge for the fish.
Dredge the cod pieces in the flour mixture. Cover the bottom of the heated pan with vegetable oil and let it heat up for a minute before frying the cod pieces to golden brown: only a few minutes per side, turning only once.
To prepare the Puttanesca sauce
Add the garlic and olive oil to a separate large sauté pan over medium to medium high heat. Sauté for only a minute to soften the garlic but don't let it brown.
Add the tomatoes, anchovy paste, tarragon, chives, brown sugar, capers, salt, pepper and chili flakes.
Simmer together, stirring occasionally for only about 10 minutes or until the tomatoes break down a little and a sauce forms. The tomatoes will still be quite chunky but most of the liquid should simmer off. In the last minute or two of cooking add the olives.
Serve cod pieces and sauce over fresh fettuccine and top with freshly grated Parmesan cheese.