Classic Fish Puttanesca
This classic fish puttanesca recipe features tender white fish fillets simmered in a rich, savory tomato sauce with Kalamata olives, capers, and a hint of spice. It's a flavorful and satisfying meal that comes together quickly.
Equipment
- Large skillet or Dutch oven
- Separate large pan
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- 4-6 cloves garlic thinly sliced
- 1/2 teaspoon red pepper flakes or more, to taste
- 2 anchovy fillets optional, but highly recommended for depth
- 1 crushed tomatoes (28-ounce) can
- 1/2 cup Kalamata olives pitted and halved
- 1/4 cup capers rinsed and drained
- 1/2 cup dry white wine or vegetable broth
- 1/4 cup fresh parsley chopped
- Salt and freshly ground black pepper to taste
For the Fish:
- 1 1/2 pounds firm white fish fillets such as cod, halibut, snapper, or swordfish, about 1-inch thick
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Instructions
Start the Sauce
- Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté sliced garlic and red pepper flakes for 1-2 minutes until fragrant, ensuring not to burn the garlic.
Add Anchovies (if using)
- If using, add anchovy fillets to the skillet and cook, stirring frequently, until they dissolve into the oil (about 1-2 minutes) to create a savory base.
Deglaze and Simmer
- Pour in white wine or vegetable broth, scraping any browned bits from the pan. Simmer vigorously for about 1 minute until slightly reduced.
Introduce Tomatoes and Olives/Capers
- Stir in crushed tomatoes, pitted olives, and rinsed capers. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 15-20 minutes for flavors to meld, stirring occasionally.
Prepare the Fish
- While sauce simmers, pat fish fillets dry and season both sides generously with salt and black pepper.
Cook the Fish
- In a separate large pan, heat olive oil over medium-high heat. Place fish fillets in the hot pan and sear for 3-5 minutes per side until opaque, cooked through, and easily flaked.
Combine and Serve
- Gently transfer cooked fish directly into the simmering puttanesca sauce. Spoon sauce over the fish and garnish generously with fresh chopped parsley. Serve immediately.
Notes
For an extra kick, consider adding a pinch more red pepper flakes to the sauce. If you don't have fresh parsley, dried oregano or basil can be used as a substitute, though fresh is preferred for brighter flavor. Serving this dish with crusty bread for soaking up the sauce is highly recommended. You can also serve it over pasta or with a side of steamed vegetables. Be careful not to overcook the fish, as it can become dry.