Fish Puttanesca Recipe – Italian Special
Fish Puttanesca offers a flavorful variation of the traditional Italian Puttanesca sauce, which is typically paired with pasta. In this version, tender fish fillets are cooked in a hearty sauce composed of crushed tomatoes, Kalamata olives, capers, and anchovies. The result is a lively and tangy dish that perfectly melds the rich, savory notes of the sauce with the delicate texture of the fish, delivering a refined and satisfying Italian culinary experience.
- 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.
