Fish Puttanesca
This one-pan fish puttanesca is a twist on the Italian favorite, pasta alla puttanesca. Mild white fish fillets are gently simmered in the classic sauce and served with warm, buttery garlic bread.
Servings: 4 servings
Ingredients
- 1 lb mild white fish fillets (tilapia, cod, barramundi)
For the Puttanesca Sauce
- 3 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 6 cloves garlic minced
- 2 ounces flat anchovies see notes
- 1/4 cup dry white wine
- 28 ounces Italian plum tomatoes, crushed (1 can)
- 1 teaspoon dried oregano
- Pinch crushed red pepper flakes
- 3/4 cup pitted Kalamata olives halved lengthwise
- 2 tablespoons capers drained
- 1/4 cup chopped fresh parsley
Instructions
- If necessary, cut the fish fillets into equal-sized portions. Season lightly with salt and pepper and set aside.
- Heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté until softened, 5 to 6 minutes. Add the garlic and cook until fragrant, 1 minute longer.
- Add the anchovies, break them up with a wooden spoon, and continue cooking until they've “melted” into the onions and garlic. Stir in the white wine, cook for 2 minutes, then add the tomatoes, oregano and crushed red pepper flakes.
- Bring the sauce to a slow simmer and cook for 8 to 10 minutes, stirring occasionally.
- Add the black olives and capers, cook for another 2 minutes, then season the sauce to taste with salt and pepper and stir about 3 tablespoons of the chopped parsley into the sauce.
- Nestle the fish fillets into the sauce and spoon a little over each fillet. Cover the pan and continue cooking until the fish flakes easily. Thinner fillets like tilapia and barramundi will take 6 to 8 minutes, thicker fillets like cod or haddock will take a few minutes longer.
- To serve, spoon a portion of the sauce into shallow serving bowls, top with a portion of fish and garnish with the remaining parsley.
- Serve with garlic bread, or reserve some of the sauce to toss with your favorite cut of pasta.
Notes
ABOUT THE ANCHOVIES: You may want to taste your anchovies before adding them to the sauce and if they are too salty, give them a quick rinse in cold water before adding them to the sauce.
Tip: For extra flavor, you can use a little of the olive oil they come packed in for sautéing the onion and garlic.
Nutrition
Calories: 335 | Total Fat: 16g | Cholesterol: 61mg | Sodium: 1000mg | Carbohydrates: 22g | Fiber: 6g | Sugar: 10g | Protein: 29g