Cod alla Diavola - Whole30, Paleo
Cod alla Diavola is a rich, spicy and surprisingly easy recipe that happens to be Whole30 and Paleo friendly. Try it with roast potatoes or zucchini noodles.
Servings: 2 people
Ingredients
- 2 x 4oz wild cod filets
- 1 cup tomato passata aka puréed/strained tomatoes
- 3 cloves garlic – smashed left whole
- 1 tsp capers
- 1 tsp Italian chili oil preferably packed in EVOO
- 1.2 tsp smoked paprika
- 1 tsp golden raisins
- 1 tbsp pine nuts – preferably toasted
- salt and pepper
- 2 tbsp EVOO extra virgin olive oil – plus extra for fish
- 1/4 cup water
Instructions
- Preheat oven to 400F. Rinse cod filets under cold water. Pat dry with paper towel & set aside.
- Add EVOO & garlic to a cold sautée pan & set over medium heat (tip: this will allow the garlic to slowly heat & infuse oil). Cook until garlic starts to bubble (approximately 2-3 minutes). Add smoked paprika and cook 30 sec.
- Add tomato passata and cook 6-8min or until sauce is reduced by 1/4 – stir regularly to avoid burning.
- Add capers, chili oil, raisins, half the pine nuts and water. Stir to incorporate, taste for seasoning & adjust salt & pepper as needed.
- Nestle the cod filets in the sauce. Brush tops of each filet with EVOO & season with pinch of cracked pepper.
- Transfer to oven and cook 10-12min or until fish reaches internal temp of 135F.
- Remove from oven & garnish with fresh parsley & remaining pine nuts.