Savory Fish Puttanesca for a Quick Italian Feast

Fish Puttanesca is a quick and flavorful Italian dish that combines white fish with a savory sauce of olives and capers.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons Unsalted Butter Substitute with olive oil for a lighter option.
3 cloves Garlic Always opt for fresh garlic for the best taste.
2 fillets Anchovy Fillets Use 1.5 teaspoons of anchovy paste as a substitute if needed.
0.5 cup Dry White Wine Enhances the sauce's complexity; chicken broth can be used for a non-alcoholic option.
1 can (28 ounces) Canned Whole Tomatoes San Marzano tomatoes are recommended for optimal flavor.
1 teaspoon Dried Oregano
0.5 teaspoon Dried Thyme
0.5 cup Black or Castelvetrano Olives Any other pitted olives will work as well.
2 tablespoons Capers Can be omitted if looking for a simpler sauce.

For the Fish

1.5 pounds White Fish E.g., Cod, Halibut, or Tilapia; substitute with any favorite white fish you have on hand.
to taste Sea Salt Adjust according to your taste preference.
to taste Fresh Basil or Flat Leaf Parsley Optional garnish.
to taste Red Pepper Flakes Optional, for heat.

Equipment

Ovenproof Skillet

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Melt 2 tablespoons of unsalted butter in a large ovenproof skillet over medium heat. Add 3 minced garlic cloves and 2 anchovy fillets, stirring frequently for about 1-2 minutes until fragrant.
Pour in ½ cup of dry white wine and allow it to bubble and reduce for about 4 minutes.
Add one 28-ounce can of whole tomatoes, 1 teaspoon of dried oregano, and ½ teaspoon of dried thyme to the skillet. Stir well and let the sauce simmer for about 10 minutes.
Stir in ½ cup of pitted black or Castelvetrano olives and 2 tablespoons of capers, mixing thoroughly.
Season 1.5 pounds of white fish with sea salt on both sides and nestle it into the simmering sauce.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the skillet from the oven and serve the Fish Puttanesca hot, garnished with fresh basil or parsley and a sprinkle of red pepper flakes.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat on the stovetop over low heat with a splash of water or wine to maintain moisture.

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