Dive into the robust and savory world of Fish Puttanesca, a classic Italian dish that marries tender white fish with a tangy, flavorful sauce. This dish is perfect for those who love bold flavors and a touch of Mediterranean flair. Whether it’s a weeknight dinner or a special occasion, Fish Puttanesca is sure to impress and delight your taste buds.
This Fish Puttanesca has become a cherished recipe in our home. My husband, a seafood enthusiast, and our kids, who are gradually becoming fish fans, all eagerly await dinner when this is on the menu. I remember the first time I made it; the aroma of garlic, anchovies, and tomatoes filled the kitchen, and everyone couldn’t wait to dig in. Now, it’s a go-to recipe that guarantees clean plates and happy smiles.
Why This Fish Puttanesca?
- Rich and Tangy Sauce: The combination of tomatoes, olives, capers, and white wine creates a deeply flavorful sauce that perfectly complements the fish.
- Versatile Fish Choices: Whether you prefer cod, halibut, or tilapia, this recipe adapts well to your favorite white fish.
- Easy and Elegant: Despite its gourmet taste, this dish is straightforward to prepare, making it ideal for both casual dinners and special occasions.
- Nutritious and Satisfying: Packed with protein from the fish and antioxidants from the tomatoes and herbs, this dish is both delicious and nutritious.
Ingredients:
- 60g (4 tablespoons) unsalted butter, cut into 4 pieces
- 6 cloves garlic, chopped
- 3 anchovy fillets
- 80ml (⅓ cup) dry white wine, such as Sauvignon Blanc
- 800g (28-ounce) can whole tomatoes, preferably San Marzano, crushed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 75g (1/2 cup) halved and pitted black or Castelvetrano olives (about 15 to 20)
- 30g (2 tablespoons) capers, drained
- 680g (1½ pounds) white fish, such as cod, halibut, or tilapia, skin removed, cut into 4 equal pieces
- ¾ teaspoon sea salt
- 15g (1/4 cup) chopped fresh basil or flat-leaf parsley (optional)
- Red pepper flakes, for serving (optional)
- Garlic bread, store-bought or homemade, for serving (optional)
Directions:
- Preheat your oven to 400°F (200°C) and place a rack in the center position.
- In a large ovenproof skillet or braising pan, melt the butter over medium heat. Once the butter is bubbling, add the chopped garlic and anchovy fillets. Cook, stirring to break up the anchovies, until fragrant, about 1 to 2 minutes.
- Pour in the white wine and cook until slightly reduced, about 4 minutes. Add the crushed tomatoes, dried oregano, and thyme. Bring the sauce to a simmer and cook, stirring occasionally, for about 10 minutes, or until the tomatoes have broken down and the sauce begins to thicken. Stir in the halved olives and drained capers.
- Season the fish pieces with sea salt. Gently place them into the skillet with the simmering sauce. Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove the skillet from the oven. Divide the fish among four plates, spooning the rich sauce over each piece. Sprinkle with chopped fresh basil and a pinch of red pepper flakes, if desired. Serve with garlic bread on the side for a complete meal.
Notes:
- Fish Substitutions: Feel free to use any firm white fish, such as haddock or sea bass, for this recipe.
- Wine Alternatives: If you prefer a non-alcoholic option, substitute the white wine with vegetable or chicken broth.
- Herb Options: Fresh oregano or thyme can be used instead of dried for a more vibrant flavor.
- Serving Suggestions: This dish pairs beautifully with a side of steamed vegetables or a fresh green salad.
