Fish Puttanesca
A delicious Fish Puttanesca recipe that's savory and easy to make, ready in about 30 minutes.
Equipment
- ovenproof skillet
- braising pan
Ingredients
- 4 tablespoons unsalted butter cut into 4 pieces
- 6 cloves garlic chopped
- 3 anchovy fillets
- ⅓ cup dry white wine such as sauvignon blanc
- 1 (28-ounce) can whole tomatoes preferably San Marzano, crushed
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ cup black or Castelvetrano olives (about 15 to 20), halved and pitted
- 2 tablespoons capers drained
- 1 ½ pounds white fish such as cod, halibut, or tilapia, skin removed, cut into 4 equal pieces
- ¾ teaspoon sea salt
- ¼ cup chopped fresh basil or flat leaf parsley (optional)
- Red pepper flakes for serving (optional)
- Garlic bread store-bought or homemade, for serving (optional)
Instructions
- Preheat the oven to 400°F with a rack in the center position.
- Melt the butter in a large ovenproof skillet or braising pan over medium heat. Once the butter is bubbling, add the garlic and anchovies. Cook, stirring to break up the anchovies, until fragrant 1 to 2 minutes.
- Stir in the wine and cook until slightly reduced, about 4 minutes. Add the tomatoes, oregano, and thyme. Bring the sauce to a simmer. Cook, stirring occasionally, for about 10 minutes, or until the tomatoes are broken down and the sauce begins to thicken. Stir in the olives and capers.
- Season the fish with salt. Add it to the skillet with the sauce. Transfer the skillet to the oven and cook until the fish is opaque and flakes easily with a fork, 8-10 minutes. Remove from the oven.
- Divide the fish among 4 plates. Spoon the sauce over the fish and sprinkle with basil and red pepper flakes, if using. Serve with garlic bread on the side if desired.
Nutrition
Serving: 1servingCalories: 359kcal
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