Fish Puttanesca
Olive Oil	tbsp
Garlic Clove
Anchovy Fillets
White Wine	ml
Chopped Tomatoes	g
Dried Oregano	tsp
Dried Thyme	tsp
Mixed Olives	g
Capers	tbsp
Cod Fish	g
Sea Salt	tsp
Fresh Basil	g
Red Pepper Flakes	tsp
Garlic Bread
Ciabatta Bread
Fresh Parsley	g
Butter	g
Garlic Clove
Garlic Powder	tsp
Kosher Salt	tsp
Parmesan Cheese	g

1. Preheat the oven to 200 ºC. Peel and mince the garlic cloves. Wash the herbs, shake dry and chop them.
2. In a large ovenproof skillet or braising pan, heat the oil over medium heat. Add the minced garlic and the anchovies, breaking them up with a wooden spoon, as they cook into the oil, about 1-2 minutes.
3. Stir in the white wine and cook until slightly reduced, about 4 minutes. Add the tomatoes and season with oregano and thyme.
4. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until the tomatoes are broken down and sauce begins to thicken. Add the olives, capers and stir to incorporate.
5. Wash the fish fillet, pat dry with kitchen towel and season with salt. Nestle the pieces into the sauce.
6. Place the skillet or pan in the oven and cook until fish is cooked through and easily flakes with a fork. The timing of this step will differ depending on the size and thickness of your fish (do not over cook your fish) about 6-12 minutes.
7. Remove from oven, spoon some of the sauce over the fish. Sprinkle with fresh basil and red pepper flakes.
8. For the bread, peel and finely chop the garlic cloves. Grate the parmesan cheese and stir the butter in a bowl until creamy. Mix together the butter, parsley, garlic, garlic powder, salt and half of the grated parmesan cheese.
9. 8. Cut the loaf of bread in half lengthwise, being careful to keep the thickness the same on both halves. Using a pastry knife or spatula spread half of the garlic butter mixture on the one half of the loaf. Repeat with remaining butter and second half. Set prepared loaves on a rimmed baking sheet and top with remaining parmesan cheese. Place on center rack in oven and broil until golden brown, for about 3-5 minutes.
10. Serve the fish along with the sauce and garlic bread.

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