Fish Puttanesca Recipe – Italian Special
Fish puttanesca is a delightful Italian dish that transforms the classic pasta puttanesca into a hearty main course. Tender white fish fillets, such as cod, halibut, or tilapia, are gently simmered in a robust tomato sauce infused with the briny flavors of olives, capers, and anchovies. This one-pan meal is not only quick and easy to prepare but also packed with bold flavors that are sure to satisfy. Serve it with crusty bread or over pasta to soak up the delicious sauce.
- Prep Time5 min
- Cook Time25 min
- Total Time30 min
For the Sauce Ingredients:
- 2 tbsp olive oil
- 3-4 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1/2 cup Kalamata olives, pitted and chopped
- 2 tbsp capers, drained
- 4-6 anchovy fillets, minced (optional)
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish (optional)
For the Fish:
- 4 fish fillets (cod, snapper, or your choice), about 6 oz each
- Salt and black pepper to taste
- 1-2 tbsp olive oil
Prepare the Sauce:
Heat Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Sauté Garlic: Add 3-4 minced garlic cloves to the skillet. Sauté for about 1 minute until fragrant but not browned.
Add Tomatoes and Other Ingredients: Stir in 1 can (14.5 oz) of crushed tomatoes.
Add 1/2 cup of chopped Kalamata olives and 2 tablespoons of drained capers.
If using anchovies, add 4-6 minced fillets. (Skip if you prefer to keep it anchovy-free.)
Season the Sauce: Add 1 teaspoon of dried oregano and 1/4 teaspoon of red pepper flakes.
Simmer: Bring the mixture to a simmer. Reduce the heat and cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Cook the Fish:
Season the Fish: Season 4 fish fillets with salt and black pepper on both sides.
Heat Olive Oil: In another skillet, heat 1-2 tablespoons of olive oil over medium-high heat.
Cook the Fish: Add the fish fillets to the skillet. Cook for about 3-5 minutes on each side, depending on the thickness, until the fish is golden and flakes easily with a fork.
Combine and Serve:
Combine Fish and Sauce: Once the fish is cooked, you can either place the fillets on plates and spoon the puttanesca sauce over them or gently mix the fish into the sauce in the skillet.
Garnish:
Garnish: Optionally, garnish with fresh basil or parsley.
Serve: Serve your Fish Puttanesca with a side of rice, pasta, or crusty bread to soak up the delicious sauce.
Recipe Notes:
Fish Selection: Choose firm, white fish fillets like cod, halibut, or tilapia for the best texture and flavor.
Sauce Variations: Customize the sauce by adding red pepper flakes for a spicy kick or fresh herbs like basil for added aroma.
Serving Suggestions: Serve the fish over a bed of pasta, rice, or with crusty bread to enjoy the flavorful sauce.
Storage: Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently to maintain the fish’s tenderness.
Wine Pairing: Pair this dish with a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the savory flavors.
