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Simple Recipes for Every Day

Fish Puttanesca

Homemade fish puttanesca made with cod, olives, tomatoes and parsley in a braising pot
  • Serves: 4
  • Prep Time:  20 min
  • Cook Time:  35 min

Ingredients

  • 4 Tbsp unsalted butter, cut into 4 pieces or 4 Tbsp olive oil
  • 6 cloves garlic, chopped
  • 3 anchovy fillets, oil packed
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • 1 (28 Oz) can whole tomatoes, preferably san Marzano Italian plum tomatoes, crushed with hands
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 cup halved, pitted black or castelvetrano olives, about 15-20
  • 2 Tbsp capers, drained
  • 1 1/2 lbs mild, white fish cut into 4 pieces
  • 3/4 tsp sea salt
  • 1/4 cup fresh basil or flat leaf parsley, chopped, optional
  • Crushed red pepper flakes, for serving, optional
  • garlic bread, for serving, optional

Method

  1. Heat oven to 400°F.
  2. In a large ovenproof skillet or braising pan, heat the butter or oil over medium heat, until bubbling. Add the garlic and the anchovies, breaking them up with a wooden spoon, as they cook into the butter, about 1-2 minutes.
  3. Stir in the white wine and cook until slightly reduced, about 4 minutes. Add the tomatoes (crushing them with your hands). Season with oregano and thyme.
  4. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until the tomatoes are broken down and sauce begins to thicken. Add the olives, capers and stir to incorporate.
  5. Season the fish with salt and nestle it in the sauce.
  6. Place the skillet or pan in the oven and cook until fish is cooked through and easily flakes with a fork. The timing of this step will differ depending on the size and thickness of your fish (do not over cook your fish) about 6 to 12 minutes.
  7. Remove from oven, spoon some of the sauce over the fish. Sprinkle with fresh basil and red pepper flakes.
  8. Serve the fish along with the sauce. We like to serve with rice pilaf, a salad or garlic bread.