• Gather all ingredients before starting recipe
  
• Dry cod fillets with a paper towel and season with salt and pepper and cut 2 or 3 slits in the skin to prevent the fillets from curling
  
• Heat a teaspoonful of olive oil in a non-stick frying pan over medium high heat and heat until the oil is almost smoking
• Add cod fillets, skin side down and cook for 2-3 minutes
  
• Carefully turn, and cook the second side for an additional 2-3 minutes, or until the fish flakes easily with a fork

Plating

• Spoon a small amount of Puttanesca sauce in the bottom of the plate, and draw out into a line
• Top with a fillet of cod, then add a dollop of the sauce on top of the cod
• Garnish with chopped parsley.

Side

• Cut baguette slices on a diagonal and drizzle with olive oil and sprinkle with sea salt
• Toast under the broiler until nicely browned, turn and toast the second side.
• Serve with pan seared cod and puttanesca sauce