Fish Puttanesca is a bold and flavorful dish that combines tender fish fillets with a robust tomato sauce featuring olives, capers, garlic, and anchovies. This Mediterranean-inspired recipe is perfect for those who love savory, briny flavors paired with the lightness of fresh fish. It’s quick to prepare and ideal for a weeknight meal or a sophisticated dinner party.
Why You’ll Love This Recipe
- Bursting with flavor: The savory, tangy, and briny ingredients create a vibrant sauce that complements the fish beautifully.
- Quick and easy: Ready in under 30 minutes, it’s perfect for busy evenings.
- Healthy and satisfying: Packed with protein, healthy fats, and wholesome ingredients.
- Versatile: Works with a variety of fish, including cod, halibut, or snapper.
- One-pan simplicity: Minimal cleanup for maximum flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- White fish fillets (such as cod, halibut, or snapper)
- Olive oil
- Garlic (minced)
- Anchovy fillets (optional, but recommended)
- Crushed red pepper flakes
- Canned diced tomatoes
- Kalamata olives (pitted and sliced)
- Capers (drained)
- Fresh parsley (chopped)
- Salt and pepper
- Lemon wedges (for serving)
Directions
- Season the fish: Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
- Cook the fish: Heat olive oil in a large skillet over medium heat. Add the fish fillets and sear for 2-3 minutes per side, until golden and just cooked through. Remove from the skillet and set aside.
- Prepare the sauce: In the same skillet, add more olive oil if needed. Sauté the garlic, anchovies, and crushed red pepper flakes until fragrant, about 1 minute.
- Add tomatoes, olives, and capers: Stir in the canned diced tomatoes, olives, and capers. Simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Return the fish to the skillet: Gently place the seared fish fillets into the sauce, spooning the sauce over the top. Simmer for another 2-3 minutes to heat the fish through.
- Garnish and serve: Sprinkle with fresh parsley and serve with lemon wedges on the side.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Spicy version: Add more crushed red pepper flakes or a splash of hot sauce for extra heat.
- Vegetable addition: Include sautéed zucchini, spinach, or artichoke hearts for added texture and flavor.
- Low-carb option: Serve over cauliflower rice or zucchini noodles instead of pasta.
- Herb swap: Use fresh basil or oregano in place of parsley for a different flavor profile.
- Anchovy-free: If you’re not a fan of anchovies, simply omit them—capers and olives will still provide plenty of briny flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of water or broth if the sauce has thickened.
- Freezing: The sauce can be frozen for up to 3 months. Thaw and reheat, then add freshly cooked fish when serving.
FAQs
What type of fish is best for this recipe?
Firm, flaky white fish like cod, halibut, snapper, or tilapia works best.
Can I make this dish without anchovies?
Yes, you can omit the anchovies, but they add a subtle umami flavor that enhances the dish.
Is this dish spicy?
It has a mild heat from the red pepper flakes, but you can adjust the spice level to your liking.
Can I use fresh tomatoes instead of canned?
Yes, chopped fresh tomatoes can be used, but the sauce may need additional cooking time to thicken.
What should I serve with Fish Puttanesca?
Serve it over pasta, rice, or with crusty bread to soak up the sauce. A side salad or roasted vegetables also pairs well.
Can I make this recipe with salmon?
Yes, salmon is a delicious alternative. Adjust the cooking time as needed for thicker fillets.
How do I prevent the fish from breaking apart?
Handle the fish gently when flipping and placing it in the sauce. Use a wide spatula for support.
Can I add wine to the sauce?
A splash of dry white wine adds depth to the sauce. Add it after sautéing the garlic and let it reduce before adding the tomatoes.
How can I thicken the sauce?
Simmer the sauce longer to reduce it, or add a tablespoon of tomato paste for extra body.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made in advance and stored in the refrigerator. Reheat and add the fish just before serving.
Conclusion
Fish Puttanesca is a flavorful and easy-to-make dish that’s perfect for any occasion. With its bold, briny sauce and tender fish, it’s a meal that’s as comforting as it is impressive. Try this recipe for a taste of the Mediterranean that’s sure to become a favorite at your table.
Print
Fish Puttanesca
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Description
Fish Puttanesca is a bold and flavorful dish that combines tender fish fillets with a zesty tomato-based sauce featuring olives, capers, garlic, and anchovies. This Mediterranean-inspired meal is quick to prepare and pairs perfectly with pasta, crusty bread, or a light salad.
Ingredients
For the Fish:
- 4 white fish fillets (such as cod, halibut, or tilapia)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp smoked paprika (optional)
For the Puttanesca Sauce:
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 4 anchovy fillets, chopped (optional, for added depth)
- 1/4 tsp red pepper flakes
- 1 can (14 oz/400g) diced tomatoes
- 1/3 cup Kalamata olives, sliced
- 2 tbsp capers, rinsed and drained
- 1 tsp dried oregano
- 1/2 tsp sugar (optional, to balance acidity)
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
Instructions
- Prepare the Fish:
- Pat the fish fillets dry with paper towels and season with salt, pepper, and smoked paprika (if using).
- Heat 2 tbsp olive oil in a large skillet over medium heat. Sear the fish for 3–4 minutes per side until golden and just cooked through. Remove from skillet and set aside.
- Make the Sauce:
- In the same skillet, heat 2 tbsp olive oil over medium heat. Add garlic, anchovies (if using), and red pepper flakes. Sauté for 1–2 minutes until fragrant.
- Stir in the diced tomatoes, olives, capers, oregano, and sugar (if needed). Simmer for 5–7 minutes, allowing the flavors to meld.
- Combine the Fish and Sauce:
- Nestle the seared fish fillets into the sauce and spoon the sauce over the fish. Simmer for 2–3 minutes to heat through and allow the flavors to combine.
- Serve:
- Garnish with fresh parsley and serve immediately. Pair with crusty bread, pasta, or a side of roasted vegetables.
Notes
- For a spicier dish, increase the red pepper flakes or add a pinch of cayenne.
- Substitute anchovies with a teaspoon of fish sauce for a similar umami boost.
- This recipe works well with firm fish like swordfish or salmon if preferred.