Baccalà alla Puttanesca

Method

1. Slice the red onion lengthwise into thin strips. Heat olive oil in a pan over high heat, add the onions, season with salt, and cook until they soften and start to caramelise and stick to the bottom.
2. Sprinkle a pinch of sugar over the onions to enhance sweetness, then deglaze the pan with a drizzle of balsamic vinegar. Stir and set the caramelised onions aside.
3. Crush a clove of garlic into a bowl. Add cherry tomatoes, oregano, a pinch of salt, and a small chili pepper (or chili flakes). Drizzle with olive oil and stir.
4. Heat a separate pan with a drizzle of olive oil. Pour in the tomato mixture and cook over high heat, stirring occasionally, until the tomatoes break down and the sauce thickens slightly. Adjust salt if needed.
5. Pat the cod fillets very dry with paper towels, especially the skin side. Heat a pan with a little olive oil over high heat. Place the cod skin-side down and cook without moving for about 3 minutes until the skin is crispy.
6. While the cod cooks, prepare the fresh salad: chop anchovy fillets into pieces, add capers (rinsed if salted or desalinated), torn olives (pitted), freshly squeezed lemon juice, roughly chopped parsley, a drizzle of olive oil. Mix gently.
7. Flip the cod fillets and cook on the flesh side for about 2½ minutes over medium heat. Optionally, add a knob of butter, garlic, and rosemary for extra flavour (not used in this recipe).
8. Remove the cod from the pan and let it rest for 1 minute so excess water does not run onto the plate.
9. To serve, spread a layer of the caramelised onion-tomato sauce on the plate. Place a cod fillet on top. Spoon the fresh anchovy-caper-olive salad over the fish. Garnish with fresh basil leaves.