This one-pan cod and puttanesca bake is covered in a crunchy garlic bread crumb

Name: This one-pan cod and puttanesca bake is covered in a crunchy garlic bread crumb
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 500 g frozen chargrilled Mediterranean vegetables; 2 x 400g tins chopped tomatoes; 100 g pitted black olives, roughly chopped; 1 tsp. capers, drained; 1 tsp. dried mixed herbs; 1/2 - 1tsp chilli flakes; 2 slices frozen garlic bread, roughly 50g, plus extra slices to serve, optional; 4 frozen cod fillets; 1/2 tbsp. olive oil; Handful parsley, roughly chopped

Frozen cod can often be overlooked but we've baked it with a punchy puttanesca sauce for an easy midweek meal.

By The GH Kitchen TeamPublished: 26 March 2026

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baked fish with vegetables and garlic bread on a wooden board

Serve with some extra garlic bread on the side for mopping up the sauce.

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Yields:

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Ingredients

500 g frozen chargrilled Mediterranean vegetables
2 x 400g tins chopped tomatoes
100 g pitted black olives, roughly chopped
1 tsp. capers, drained
1 tsp. dried mixed herbs
1/2 - 1tsp chilli flakes
2 slices frozen garlic bread, roughly 50g, plus extra slices to serve, optional
4 frozen cod fillets
1/2 Tbsp. olive oil
Handful parsley, roughly chopped

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. In a large ovenproof serving dish or shallow casserole, mix the frozen veg, chopped tomatoes, olives, capers, herbs, chilli flakes and seasoning. Cook for 15min, until the sauce is bubbling around the edges.
2. Step 2Roughly chop the garlic bread slices and whizz in a food processor to chunky breadcrumbs.
3. Step 3Remove the dish from the oven and arrange the fish fillets on top of the sauce. Brush with the oil and season well. Sprinkle over the garlic bread crumbs. Return to the oven for 20-25min, or until the fish is cooked through. Sprinkle over the parsley and serve with extra garlic bread, if you like.

GH TIP

The sauce here is easily used in other recipes, try it tossed through pasta or as a base for chicken instead.

Per serving: (excluding extra garlic bread to serve)

Calories: 280
Protein: 21g
Fat: 12g
Saturates: 2g
Carbs: 19g
Sugars: 13g
Fibre: 6g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time