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
