Baked Cod alla Puttanesca with Capers and Olives

Puttanesca sauce was made for fish just as much as it was for pasta — the bold combination of olives, capers, garlic, and chili flakes gives mild, flaky cod a huge amount of flavor without needing anything more than a tomato base to carry it.

Baking the cod right in the sauce keeps it moist and means everything finishes in one dish, with almost no risk of overcooking the fish the way pan-searing sometimes can.

Cod is one of the leanest fish available, so this dish stays notably low in fat and saturated fat despite how much flavor is packed in, and it delivers a substantial amount of protein for relatively few calories per serving. It's a good one to reach for when you want something that eats hearty but stays light, and it pairs nicely with a simple green salad or a scoop of rice on the side.