Fish Puttanesca Recipe

Introduction

Fish Puttanesca is a vibrant and flavorful dish that combines tender white fish with a savory tomato sauce packed with olives, capers, and anchovies. It’s a Mediterranean-inspired meal that’s both comforting and easy to prepare on a weeknight.

Ingredients

• 1 lb mild white fish fillets (tilapia, cod, barramundi)
• 3 tablespoons extra-virgin olive oil
• 1 cup diced onion
• 6 cloves garlic, minced
• 2 ounces flat anchovies
• 1/4 cup dry white wine
• 28 ounces Italian plum tomatoes, crushed (1 can)
• 1 teaspoon dried oregano
• Pinch of crushed red pepper flakes
• 3/4 cup pitted Kalamata olives, halved lengthwise
• 2 tablespoons capers, drained
• 1/4 cup chopped fresh parsley

Instructions

1. Step 1: If needed, cut the fish fillets into equal-sized portions. Lightly season with salt and pepper and set aside.
2. Step 2: Heat the olive oil in a large sauté pan over medium heat. Add the diced onion and sauté until softened, about 5 to 6 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Step 3: Add the anchovies to the pan, breaking them up with a wooden spoon as they “melt” into the onion and garlic mixture. Stir in the white wine and cook for 2 minutes.
4. Step 4: Add the crushed tomatoes, dried oregano, and crushed red pepper flakes. Bring the sauce to a slow simmer and cook for 8 to 10 minutes, stirring occasionally.
5. Step 5: Stir in the Kalamata olives and capers, cooking for another 2 minutes. Season the sauce to taste with salt and pepper, then mix in about 3 tablespoons of chopped parsley.
6. Step 6: Nestle the fish fillets gently into the simmering sauce and spoon some sauce over each piece. Cover the pan and cook until the fish flakes easily with a fork. Thin fillets like tilapia or barramundi will take 6 to 8 minutes, while thicker fillets like cod or haddock may take a few minutes longer.
7. Step 7: To serve, spoon the sauce into shallow bowls, place the fish on top, and garnish with the remaining parsley.
8. Step 8: Serve with garlic bread or reserve some sauce to toss with your favorite pasta for a complete meal.

Tips & Variations

• For a richer flavor, use homemade crushed tomatoes if available.
• Substitute anchovies with anchovy paste for convenience.
• Add a splash of lemon juice before serving for brightness.
• Try different olives if Kalamata aren’t available, such as Gaeta or Castelvetrano.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the fish. It’s best enjoyed fresh, but leftover sauce can be saved and used as a pasta topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, frozen fish fillets can be used; just thaw them completely and pat them dry before cooking to ensure the best texture.

Is it necessary to use anchovies in puttanesca sauce?

Anchovies add a unique savory depth and umami to the sauce, but if you prefer, you can omit them or substitute with a bit of anchovy paste or a dash of Worcestershire sauce.

Fish Puttanesca Recipe

Print Recipe

★★★★★

4.7 from 95 reviews

Fish Puttanesca is a flavorful Italian-inspired dish featuring mild white fish fillets simmered in a robust sauce of tomatoes, anchovies, olives, capers, garlic, and herbs. This easy stovetop recipe brings together savory, briny, and slightly spicy components, creating a hearty and satisfying meal perfect for seafood lovers.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

Scale 1x2x3x

Fish

• 1 lb mild white fish fillets (tilapia, cod, barramundi)
• Salt and pepper, to taste

Sauce

• 3 tablespoons extra-virgin olive oil
• 1 cup diced onion
• 6 cloves garlic, minced
• 2 ounces flat anchovies
• 1/4 cup dry white wine
• 28 ounces Italian plum tomatoes, crushed (1 can)
• 1 teaspoon dried oregano
• Pinch crushed red pepper flakes
• 3/4 cup pitted Kalamata olives, halved lengthwise
• 2 tablespoons capers, drained
• 1/4 cup chopped fresh parsley

Instructions

1. Prepare the fish: If necessary, cut the fish fillets into equal-sized portions. Season lightly with salt and pepper and set aside.
2. Sauté the aromatics: Heat the olive oil in a large sauté pan over medium heat. Add the diced onion and sauté until softened, approximately 5 to 6 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
3. Add anchovies and wine: Add the anchovies to the pan. Use a wooden spoon to break them up and cook until they melt into the onions and garlic, creating a savory base. Stir in the dry white wine and cook for 2 minutes to reduce slightly.
4. Simmer the tomato sauce: Add the crushed Italian plum tomatoes, dried oregano, and crushed red pepper flakes to the pan. Bring the sauce to a slow simmer and cook, stirring occasionally, for 8 to 10 minutes to thicken and develop flavor.
5. Incorporate olives and capers: Stir in the Kalamata olives and drained capers. Continue cooking for another 2 minutes. Season the sauce with salt and pepper to taste, then stir in about 3 tablespoons of chopped fresh parsley.
6. Cook the fish in the sauce: Gently nestle the seasoned fish fillets into the simmering sauce. Spoon some sauce over each fillet. Cover the pan and cook until the fish flakes easily with a fork—this will take 6 to 8 minutes for thinner fillets like tilapia or barramundi, and a few minutes longer for thicker fillets such as cod or haddock.
7. Serve: Spoon a portion of the sauce into shallow serving bowls, top with fish fillets, and garnish with the remaining chopped parsley. For accompaniment, serve with garlic bread or toss reserved sauce with your favorite pasta for a complete meal.

Notes

• Flat anchovies provide depth of flavor; substitute with anchovy paste if unavailable, using about 1 teaspoon.
• Use fresh parsley for the best flavor and garnish.
• This dish pairs wonderfully with crusty bread or pasta to soak up the vibrant sauce.
• For thicker fish like cod, adjust cooking time to avoid overcooking.
• Dry white wine enhances the sauce; substitute with a splash of chicken or vegetable broth if preferred.

Keywords: Fish Puttanesca, Italian fish recipe, seafood dinner, puttanesca sauce, tomato and anchovy fish, easy fish recipes