Treat your taste buds to a culinary journey with our Fish Puttanesca recipe. Bursting with bold flavors and aromatic spices, this dish combines tender white fish with a rich tomato sauce infused with garlic, anchovies, olives, and capers. Finished with a sprinkle of fresh basil and a hint of red pepper flakes, each bite is a tantalizing explosion of Mediterranean goodness. Whether you’re hosting a dinner party or simply craving a gourmet meal at home, Fish Puttanesca is sure to impress with its irresistible taste and elegant presentation.
Fish Puttanesca has become a beloved favorite in our household, cherished for its vibrant flavors and simple preparation. I still remember the first time I made it for my family—a cozy evening at home turned into a culinary adventure as the aroma of garlic and tomatoes filled the kitchen. As we gathered around the table, the vibrant colors and enticing aroma of the dish captivated us all. With each forkful, we savored the harmonious blend of savory anchovies, briny olives, and tangy capers dancing on our taste buds. Since then, Fish Puttanesca has been a go-to recipe for both weeknight dinners and special occasions, always leaving us longing for just one more bite.
Why This Fish Puttanesca Will Elevate Your Dining Experience:
- Rich and flavorful tomato sauce infused with garlic, anchovies, and aromatic herbs.
- Briny olives and capers add a burst of Mediterranean flair to the dish.
- Versatile recipe that pairs perfectly with a variety of sides, such as rice pilaf, salad, or garlic bread.
- Quick and easy preparation, making it ideal for both busy weeknights and elegant dinner parties.
- Healthy and nutritious meal option packed with lean protein and essential vitamins and minerals.
Ingredients:
- 4 tablespoons unsalted butter, cut into 4 pieces or 4 tablespoons olive oil
- 6 cloves garlic, chopped
- 3 anchovy fillets, oil-packed
- 80 ml (1/3 cup) dry white wine, such as Sauvignon Blanc
- 1 (28-ounce) can whole tomatoes, preferably San Marzano Italian plum tomatoes, crushed with hands
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 cup halved, pitted black or Castelvetrano olives (about 15-20)
- 2 tablespoons capers, drained
- 680 grams (1 1/2 pounds) mild, white fish, cut into 4 pieces
- 3/4 teaspoon sea salt
- 1/4 cup fresh basil or flat-leaf parsley, chopped (optional)
- Crushed red pepper flakes, for serving (optional)
- Garlic bread, for serving (optional)
Method:
- Preheat the oven to 400°F (200°C).
- In a large ovenproof skillet or braising pan, heat the butter or oil over medium heat until bubbling. Add the garlic and anchovies, breaking them up with a wooden spoon as they cook into the butter, about 1-2 minutes.
- Stir in the white wine and cook until slightly reduced, about 4 minutes. Add the crushed tomatoes, oregano, and thyme. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until the tomatoes are broken down and the sauce begins to thicken. Add the olives and capers, and stir to incorporate.
- Season the fish with salt and nestle it in the sauce.
- Place the skillet or pan in the oven and cook until the fish is cooked through and easily flakes with a fork. The timing will vary depending on the size and thickness of your fish (do not overcook the fish), about 6 to 12 minutes.
- Remove from the oven, spoon some of the sauce over the fish, and sprinkle with fresh basil and red pepper flakes.
- Serve the fish along with the sauce, accompanied by your choice of sides such as rice pilaf, salad, or garlic bread.
Notes:
- For a vegetarian version, omit the anchovies and use vegetable broth instead of wine.
- Feel free to customize the dish by adding your favorite seafood or adjusting the level of spice to suit your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
