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Fish Puttanesca Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/fish-puttanesca-recipe/