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–+ servings
Fish Puttanesca

Quick and Easy Fish Puttanesca with Bold Italian Flavors

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This Fish Puttanesca is a quick and easy dinner that combines white fish with a savory sauce of anchovies, olives, and tomatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 4 tbsp Unsalted Butter Provides richness to the sauce; substitute with olive oil for a lighter option.
  • 6 cloves Garlic Chopped; fresh is best but pre-minced garlic works in a pinch.
  • 3 fillets Anchovy Fillets Infuses depth of umami flavor; can replace with anchovy paste (1.5 tsp).
  • 1/3 cup Dry White Wine Enhances sauce flavors; use broth or water with a splash of vinegar for a non-alcoholic substitute.
  • 1 can Canned Whole Tomatoes 28-ounce; essential for the sauce; contributes sweetness and acidity. Crushed tomatoes are a great alternative.
  • 1/2 tsp Dried Oregano Offers herby notes; can be substituted with Italian seasoning for a broader flavor profile.
  • 1/2 tsp Dried Thyme Provides warmth; fresh thyme can introduce a more vibrant flavor to the dish.
  • 1/2 cup Olives Halved, black or Castelvetrano; brings both saltiness and unique flavor.
  • 2 tbsp Capers Drained; adds tang and complexity to the sauce.
For the Fish
  • 1.5 lbs White Fish Skin removed, cut into pieces; cod, halibut, or tilapia are great choices.
  • 3/4 tsp Sea Salt Essential for seasoning the fish properly for enhanced flavor.
For Garnishing
  • 1/4 cup Fresh Basil or Flat-Leaf Parsley Optional; adds a refreshing touch when serving.
  • Red Pepper Flakes Optional; brings heat; adjust according to your preference.

Equipment

  • Ovenproof skillet

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C). Position an oven rack in the center.
  2. In a large ovenproof skillet, melt the unsalted butter over medium heat. Add the chopped garlic and anchovy fillets, stirring for about 1-2 minutes until fragrant.
  3. Pour in the dry white wine, stirring to combine with the garlic and anchovies. Allow the mixture to reduce for about 4 minutes.
  4. Add the canned whole tomatoes, dried oregano, and dried thyme into the skillet. Bring it to a simmer, cooking for about 10 minutes.
  5. Stir in the halved olives and drained capers. Continue to simmer for an additional 2-3 minutes.
  6. Season the white fish with sea salt, then carefully nestle the seasoned fish pieces into the simmering sauce.
  7. Transfer the skillet to the preheated oven and bake for 8-10 minutes.
  8. Remove the skillet from the oven and serve the Fish Puttanesca hot, garnished with fresh basil or flat-leaf parsley, if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 900mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Enjoy your Fish Puttanesca fresh for the best flavor, though it still tastes delightful after refrigerating for a day.

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