Having a jar of really good tomato sauce in your cupboard is the key to getting dinner on the table in less than 20 minutes. Plain and simple marinara sauce is a terrific building block and offers the most versatility to customize. For an even easier preparation, one that saves time and eliminates several ingredients listed below, use your favorite spicy arrabbiata or aromatic puttanesca sauce.
2 portions Pacific cod, lingcod, or rockfish (1¼ pounds), cut into 4 pieces Available In Our Premium Subscription Box
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil, plus more for drizzling
2 garlic cloves, thinly sliced
3 cups (24 ounces) good-quality tomato sauce
¼ cup halved and pitted green or black olives
1 tablespoon drained capers (optional)
Pinch of crushed red pepper flakes
2 tablespoons chopped fresh flat-leaf parsley leaves or chives
Crusty bread for serving
Start the Soup
Season the fish generously with salt and let sit at room temperature while you prepare the sauce.
In a 10-inch skillet, heat the oil over medium-high heat until shimmering. Add the garlic and cook, stirring, until fragrant and golden, about 1 minute. Add the tomato sauce, olives, capers if using, and the pepper flakes. Add ¼ cup water, increase the heat to high, and bring to a boil.
Finish and Serve
Rinse the fish and pat dry with paper towels. Season the fish with black pepper. Nestle the fish into the sauce so it’s nearly submerged. Reduce the heat to medium-low, then cover and simmer until the fish is opaque and cooked through, about 8 minutes.
Divide the fish between 4 shallow bowls and spoon the sauce all around. Sprinkle with parsley and drizzle with olive oil. Serve with crusty bread for dipping.
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Pair it Up
This dish is super wine-friendly. Nearly any fresh, dry white wine, rosé, or light red will work here. Look for Spanish albariño, Provençal rosé, or Napa Valley pinot noir.
Change It Up
For an easy recipe refresh, serve leftover fish and sauce with cooked pasta. For something a little more creative, turn leftovers into a seafood soup by adding a bit of broth, cooked orzo or ditalini, and frozen peas.