Gather all ingredients before starting the recipe.
Pre heat oven to broil.
Place 1-1/2 lb cod in an oven proof dish, drizzle with olive oil on both sides. Season both sides with kosher salt and freshly ground black pepper.
Cut 3-4 slices day old baguette and add to a food processor. Add the leaves from 1 sprig rosemary leaves (or 1/2 tsp dried), 2-3 sprigs fresh thyme leaves (or 1 tsp dried) and 2-3 tbsp olive oil and season with kosher salt and freshly ground black pepper.
Pulse until the mixture forms coarse crumbs.
Place cod on the middle rack in the oven and bake for 5 minutes.
Remove cod from the oven and spread fresh puttanesca sauce over the top of the cod fillets.
Add a generous layer of breadcrumbs on top and return to the oven for another 5 minutes, or until the bread crumbs turn a golden color.
