Why You’ll Love This Recipe
- Quick and Easy: With a total preparation and cooking time of approximately 30 minutes, this dish is ideal for busy evenings.
- Flavorful: The combination of anchovies, olives, and capers infuses the sauce with a rich, savory taste that complements the mildness of the white fish.
- Healthy: Rich in lean protein and low in carbohydrates, this meal aligns well with various dietary preferences.
- Versatile: Suitable for different occasions, from casual family dinners to more formal gatherings.
Ingredients
- 4 tablespoons unsalted butter or extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 4 anchovy fillets
- ½ cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 1 (28-ounce) can whole plum tomatoes, crushed by hand
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ cup pitted and halved black or Castelvetrano olives
- 2 tablespoons capers, drained
- 4 (6-ounce) white fish fillets (e.g., cod, haddock, snapper, or halibut)
- Fresh basil leaves, for garnish
- Red pepper flakes, for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven: Set your oven to 400°F (204°C).
- Prepare the Sauce:
- In a large, ovenproof skillet or braising pan, melt the butter over medium heat.
- Add the sliced garlic and anchovy fillets, cooking until the garlic is golden and the anchovies have dissolved, about 2 minutes.
- Pour in the white wine, stirring occasionally, and let it reduce slightly, approximately 4 minutes.
- Add the hand-crushed tomatoes, oregano, and thyme. Stir to combine.
- Mix in the olives and capers, allowing the sauce to simmer and thicken for about 10 minutes.
- Add the Fish:
- Season the fish fillets lightly with salt and pepper.
- Nestle the fillets into the simmering sauce, ensuring they are partially submerged.
- Bake:
- Transfer the skillet to the preheated oven and bake until the fish is cooked through and flakes easily with a fork, approximately 10-15 minutes, depending on the thickness of the fillets.
- Serve:
- Carefully remove the skillet from the oven.
- Garnish with fresh basil leaves and a sprinkle of red pepper flakes, if desired.
- Serve the fish with the puttanesca sauce, accompanied by sides like rice pilaf, salad, or garlic bread.
Servings and Timing
- Servings: This recipe yields 4 servings.
- Preparation Time: Approximately 10 minutes.
- Cooking Time: Around 20 minutes.
- Total Time: Approximately 30 minutes.
Variations
- Protein Options: Substitute the white fish with other proteins like shrimp, scallops, or even chicken for a different take.
- Spice Level: Adjust the heat by adding more red pepper flakes to the sauce or omitting them for a milder flavor.
- Herbs: Incorporate fresh herbs like parsley or oregano to enhance the aromatic profile of the dish.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat on the stovetop over low heat until warmed through, being careful not to overcook the fish.
FAQs
What type of fish works best for Fish Puttanesca?
Mild, firm white fish such as cod, haddock, snapper, or halibut are ideal choices for this recipe.
Can I make the sauce ahead of time?
Yes, the puttanesca sauce can be prepared up to two days in advance and stored in the refrigerator. Add the fish and bake when ready to serve.
Is it necessary to use anchovies in the sauce?
Anchovies add a depth of flavor to the sauce, but if you prefer, they can be omitted or substituted with a teaspoon of anchovy paste.
What can I serve alongside Fish Puttanesca?
This dish pairs well with sides like rice pilaf, a fresh green salad, or crusty garlic bread to soak up the flavorful sauce.
How can I adjust the spiciness of the dish?
To increase spiciness, add more red pepper flakes. For a milder version, reduce or omit the red pepper flakes entirely.
Can I use canned diced tomatoes instead of whole plum tomatoes?
Yes, canned diced tomatoes can be used as a substitute; however, crushing whole tomatoes by hand provides a preferred texture.
Is it possible to cook this dish on the stovetop entirely?
While baking helps cook the fish evenly, you can simmer the fish in the
Fish Puttanesca
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Fish Puttanesca is a quick and flavorful Italian dish featuring tender white fish fillets poached in a rich, briny tomato sauce with olives, capers, and anchovies. Ready in 30 minutes, it’s perfect for weeknight dinners or entertaining.
Ingredients
- 4 tablespoons unsalted butter or extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 4 anchovy fillets
- ½ cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
- 1 (28-ounce) can whole plum tomatoes, crushed by hand
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ cup pitted and halved black or Castelvetrano olives
- 2 tablespoons capers, drained
- 4 (6-ounce) white fish fillets (e.g., cod, haddock, snapper, halibut)
- Fresh basil leaves, for garnish
- Red pepper flakes, for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (204°C).
- Prepare the Sauce:
- Melt butter in an ovenproof skillet over medium heat.
- Sauté garlic and anchovies until the garlic is golden and anchovies dissolve (2 minutes).
- Deglaze the pan with white wine; reduce for 4 minutes.
- Add hand-crushed tomatoes, oregano, thyme, olives, and capers. Simmer for 10 minutes.
- Add the Fish:
- Season fish fillets with salt and pepper.
- Nestle fillets into the sauce, partially submerging them.
- Bake: Transfer the skillet to the oven and bake for 10–15 minutes, until the fish flakes easily.
- Serve: Garnish with basil and red pepper flakes. Pair with rice pilaf, salad, or garlic bread.
Notes
- Anchovies add depth but can be omitted or replaced with anchovy paste.
- Sauce can be made 2 days ahead.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
