Fish Puttanesca
This Fish Puttanesca is a bold and flavorful dish featuring tender white fish simmered in a rich, tangy tomato sauce with olives, capers, garlic, and anchovies. Inspired by the classic Italian Puttanesca sauce, this easy one-pan meal is perfect for a quick yet elegant dinner. Serve over pasta, rice, or crusty bread for a satisfying meal!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Seared, Simmered
- Cuisine: Italian
Ingredients
- 4 fillets white fish (such as cod, halibut, or tilapia)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 4 anchovy fillets, finely chopped (optional but recommended)
- ½ tsp red pepper flakes
- 1 can (14.5 oz) diced tomatoes
- ½ cup kalamata or black olives, sliced
- 2 tbsp capers, drained
- ½ tsp dried oregano
- ½ tsp black pepper
- ¼ tsp salt (adjust based on saltiness of olives and capers)
- ¼ cup white wine or vegetable broth
- 2 tbsp fresh parsley, chopped
- Zest of 1 lemon
- Cooked pasta, rice, or crusty bread for serving
Instructions
- Prepare the Fish:
- Pat fish fillets dry with a paper towel and season lightly with salt and pepper.
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium heat.
- Add garlic, anchovies, and red pepper flakes, stirring until fragrant (about 1 minute).
- Build the Sauce:
- Pour in diced tomatoes, olives, capers, oregano, and white wine.
- Simmer for 5-7 minutes, allowing the flavors to meld.
- Cook the Fish:
- Nestle the fish fillets into the sauce, spooning some sauce over the top.
- Cover and cook for 6-8 minutes until the fish is opaque and flakes easily with a fork.
- Garnish & Serve:
- Sprinkle with fresh parsley and lemon zest before serving.
- Enjoy with pasta, rice, or crusty bread to soak up the flavorful sauce.
Notes
- Best Fish Choices: Cod, halibut, tilapia, sea bass, or snapper.
- Wine Substitute: Use vegetable broth or a splash of lemon juice.
- Spicier Version: Increase red pepper flakes to taste.
- Make It Vegan: Swap fish for tofu or chickpeas and omit anchovies.
Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in approximately 30 minutes, making it ideal for busy weeknights.
- Flavorful: The combination of tomatoes, olives, capers, and anchovies creates a savory and briny sauce that perfectly complements the mildness of the white fish.
- Healthy: Rich in lean protein from the fish and packed with nutrients from the tomato-based sauce.
- Versatile: You can use various types of white fish, such as cod, haddock, snapper, or halibut, depending on your preference or availability.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 6 anchovy fillets, minced
- 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 (28-ounce) can whole tomatoes, crushed by hand
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup pitted black or Castelvetrano olives, halved
- 2 tablespoons capers, drained
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon kosher salt
- 4 (6-ounce) white fish fillets (such as cod, haddock, snapper, or halibut)
- Fresh parsley, chopped (for garnish)
Directions
- Preheat Oven: Preheat your oven to 350°F.
- Prepare the Sauce:
- In a large, ovenproof skillet, melt the butter over medium heat.
- Add the minced garlic and anchovies; sauté until fragrant and the anchovies have dissolved, about 2 minutes.
- Pour in the white wine and let it simmer until reduced by half, approximately 5 minutes.
- Add the crushed tomatoes, oregano, thyme, olives, capers, black pepper, and salt. Stir to combine and let the sauce simmer for about 10 minutes to allow the flavors to meld.
- Add the Fish:
- Gently nestle the fish fillets into the sauce, ensuring they are partially submerged.
- Bake:
- Transfer the skillet to the preheated oven and bake, uncovered, until the fish is opaque and flakes easily with a fork. This should take about 10-15 minutes, depending on the thickness of your fillets.
- Serve:
- Remove from the oven and garnish with chopped fresh parsley. Serve hot, accompanied by crusty bread or over a bed of pasta to soak up the delicious sauce.
Servings and Timing
- Servings: This recipe serves 4 people.
- Preparation Time: Approximately 10 minutes.
- Cooking Time: Around 20 minutes.
Variations
- Spicy Kick: Add a pinch of red pepper flakes to the sauce for a spicy version.
- Herb Substitutions: Fresh herbs like basil or parsley can be used instead of dried oregano and thyme for a fresher taste.
- Olive Variety: Experiment with different types of olives, such as Kalamata or green olives, to alter the flavor profile.
- Vegetable Addition: Incorporate vegetables like artichoke hearts or cherry tomatoes for added texture and flavor.
Storage/Reheating
- Storage: Allow leftovers to cool to room temperature, then store in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat in a skillet over medium heat until warmed through. Be cautious not to overcook the fish during reheating.
FAQs
What type of white fish works best for Puttanesca?
Cod, haddock, snapper, or halibut are excellent choices due to their firm texture and mild flavor.
Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prepare the sauce in advance and reheat it before adding and cooking the fish.
Is there a non-alcoholic substitute for white wine?
Yes, you can use chicken or vegetable broth with a splash of white wine vinegar or lemon juice to mimic the acidity of the wine.
Can I use fresh tomatoes instead of canned?
Fresh ripe tomatoes can be used; however, canned tomatoes provide a consistent flavor and texture year-round.
How can I tell when the fish is done?
The fish is done when it turns opaque and flakes easily with a fork.
What can I serve alongside Fish Puttanesca?
Crusty bread, pasta, or a simple green salad pair well with this dish.
Can I freeze leftovers?
Freezing is not recommended as the fish may become mushy upon thawing.
