Delicious Fish Puttanesca

Fish Puttanesca brings together flaky white fish with a vibrant Mediterranean sauce full of garlic, tomatoes, olives, and capers. This dish captures bold flavors in a quick and straightforward dinner that's perfect for weeknights or impressing guests without fuss. The combination of rich sauce and tender fish makes each bite a delicious experience reminiscent of coastal Italy.

This was one of my go-to recipes when I wanted something flavorful but quick. I remember making it for a small gathering and everyone kept asking for seconds because of the punchy sauce.

Ingredients

• Unsalted butter: for richness and helping to meld flavors, choose high-quality European butter if you can
• Garlic: finely chopped to release maximum aroma and flavor
• Anchovy fillets: add a deep savory umami note critical to authentic puttanesca, look for good quality packed in oil
• Dry white wine: such as sauvignon blanc to deglaze and lift the sauce’s brightness
• Whole canned San Marzano tomatoes: preferred for their natural sweetness and low acidity, crush them by hand or with a spoon
• Dried oregano and thyme: for that classic Mediterranean herb warmth
• Black or Castelvetrano olives: for a fresh briny bite, Castelvetrano are mild and buttery if you want something less salty
• Capers: drained, bringing a sharp tang that balances the sauce
• White fish: like cod, halibut, or tilapia, skin removed and cut into portions, firm texture works best here
• Sea salt: to season the fish gently before cooking
• Fresh basil or flat-leaf parsley: for garnish adding fresh herbal brightness
• Red pepper flakes: optional for a little heat
• Garlic bread: optional but perfect for soaking up the sauce

Step-by-Step Instructions

Sauté the Garlic and Anchovies:

Melt the butter in a large ovenproof skillet over medium heat. Add the chopped garlic and anchovy fillets. Stir constantly and cook for one to two minutes until fragrant and the anchovies start to dissolve, creating a rich base.

Deglaze with Wine:

Pour in the dry white wine and let it reduce over about four minutes. This will concentrate the flavors and remove the raw alcohol taste, leaving a slightly syrupy liquid.

Add Tomatoes and Herbs:

Stir in the crushed whole tomatoes along with dried oregano and thyme. Bring the mixture to a gentle simmer and allow it to cook uncovered for ten minutes, stirring now and then to let the sauce thicken and flavors deepen.

Incorporate Olives and Capers:

Add the halved olives and drained capers to the simmering sauce. Stir gently to combine and allow them to heat through, releasing their briny goodness into the sauce.

Prepare and Season Fish:

Pat the fish pieces dry and season them lightly with sea salt. Then nestle the fish carefully into the puttanesca sauce, making sure they are partly submerged.

Bake the Dish:

Place the skillet in a preheated 400°F oven with the rack centered. Bake for eight to ten minutes until the fish is opaque and flakes easily with a fork. This gentle baking ensures tender fish without drying out.

Serve and Garnish:

Divide the fish among four plates and ladle plenty of sauce on top. Sprinkle with fresh basil or parsley and a pinch of red pepper flakes if you like a little heat. Serve immediately with garlic bread on the side to mop up every drop.

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One of my favorite parts is the anchovy and garlic base that transforms the sauce from ordinary to something really memorable. I often think back to a family trip where we tasted true puttanesca on the Amalfi Coast and how this recipe helped me recreate that vibrant magic at home.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stove to maintain the fish’s delicate texture. Avoid freezing with fresh herbs or bread which can lose texture.

Ingredient Substitutions

If you don’t have white wine use a splash of extra broth or a squeeze of lemon juice to brighten the sauce. For olives, Kalamata can work in a pinch though they are more assertive. Skip the anchovies only if necessary but know it will reduce the umami depth significantly.

Serving Suggestions

Serve this fish puttanesca with crusty garlic bread or over a bed of polenta or pasta for a fuller meal. A side salad of peppery arugula dressed simply with olive oil and lemon pairs beautifully to cut through the richness.

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Cultural Context

Puttanesca sauce originated from Naples and is known for its bold use of pantry ingredients introduced through Mediterranean trade. Traditionally paired with pasta, putting fish right into the sauce adds an elegant twist making it a perfect coastal dish celebrating simplicity and fresh flavors.

Frequently Asked Questions

→ What type of fish works best for this dish?

White, flaky fish like cod, halibut, or tilapia work well due to their mild flavor and firm texture that holds up during baking.

→ Can I substitute anchovy fillets in the sauce?

Anchovies add a salty umami depth, but you can use capers or a splash of soy sauce as alternatives, though the flavor will differ slightly.

→ Is it necessary to bake the fish, or can I cook it on the stovetop?

Baking ensures even cooking and melds the flavors nicely, but you can gently poach the fish in the sauce on the stovetop if preferred.

→ What sides complement this Mediterranean fish dish?

Garlic bread, crusty bread, or a simple green salad pairs beautifully, balancing the rich and tangy sauce.

→ Can fresh herbs be substituted for dried oregano and thyme?

Yes, fresh oregano and thyme can be used; just increase the quantity slightly as fresh herbs are milder than dried.