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–+ servings

Savory Fish Puttanesca: Your Quick Italian Dinner Delight

This Fish Puttanesca combines savory flavors for a quick and delicious Italian dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 4 tablespoons Butter Adds richness to the sauce; replace with olive oil for a lighter option.
  • 6 cloves Garlic Provides aromatic depth; use fresh for the best flavor.
  • 3 fillets Anchovies Introduce savory umami; substitute with anchovy paste (3 tsp for 3 fillets).
  • ⅓ cup Dry White Wine Enhances sauce complexity; use chicken broth if unavailable.
  • 28 ounces Canned Whole Tomatoes Forms the base of the sauce; use San Marzano for extra sweetness.
  • ½ teaspoon Dried Oregano Infuse with classic Italian herbs; fresh herbs can be used but adjust quantities.
  • ½ teaspoon Dried Thyme Infuse with classic Italian herbs; fresh herbs can be used but adjust quantities.
  • ½ cup Olives (Black or Castelvetrano) Add briny notes; halve and pit before use.
  • 2 tablespoons Capers Provide a tangy kick; drain before using them in the sauce.
For the Fish
  • 1.5 pounds White Fish (Cod, Halibut, Tilapia) The main protein; fresh options work best; remove skin before cooking.
  • ¾ teaspoon Sea Salt Enhances flavors; adjust to your taste.
For the Garnish
  • Fresh Basil or Parsley Optional garnish for added freshness; sprinkle just before serving.
  • Red Pepper Flakes Adds optional heat; adjust based on your preference.

Equipment

  • Ovenproof skillet

Method
 

Step-by-Step Instructions for Fish Puttanesca
  1. Preheat your oven to 400°F (200°C).
  2. Melt 4 tablespoons of butter over medium heat in a large ovenproof skillet. Add 6 chopped garlic cloves and 3 anchovy fillets, stirring for 1-2 minutes until fragrant.
  3. Pour in ⅓ cup of dry white wine and let it simmer for about 4 minutes to reduce the wine slightly.
  4. Stir in one can (28 ounces) of whole tomatoes, along with ½ teaspoon of dried oregano and ½ teaspoon of dried thyme. Simmer for about 10 minutes.
  5. Add ½ cup of pitted black or Castelvetrano olives and 2 tablespoons of capers to the sauce, stirring to combine. Cook for an additional 2 minutes.
  6. Season 1.5 pounds of your chosen white fish with ¾ teaspoon of sea salt. Gently place the fish fillets in the bubbling sauce.
  7. Transfer the skillet to the preheated oven and cook for about 8-10 minutes, until the fish is opaque and flakes easily with a fork.
  8. Serve the Fish Puttanesca on plates, garnishing with fresh basil or parsley, and offer red pepper flakes for added heat.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 15mg

Notes

Serve with garlic bread or a fresh salad for a complete meal. Adjust the salt based on taste, and always opt for fresh fish for best quality.

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