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
Units
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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.