1lbmild, white fish fillets (tilapia, cod, barramundi)
Garlic bread for serving, 8 slices
For the Puttanesca Sauce
3tablespoonsolive oil
1cuponion, diced
6 to 8clovesgarlic, minced
2ouncesflat anchovies, see notes
1/4cupdry white wine
1can, 28-ounces Italian plum tomatoes, crushed
1teaspoondried oregano
Pinchof crushed red pepper flakes
3/4cuppitted black olives, halved lengthwise
2tablespoonscapers, drained
1/4cupfresh parsley, chopped
Instructions
If necessary, cut the fish 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 up with a wooden spoon, and continue cooking until they “melt” and blend 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.
Stir about 3 tablespoons of the parsley into the sauce, then lay the fish fillets on top.
Spoon some sauce 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.
Add a couple of slices of garlic bread and serve immediately.
Tips for Making This Recipe
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.For a dish like this, we generally buy a slightly more expensive brand of anchovies packed in a glass jar. We find that they're less salty and we're able to use the olive oil they come packed in for sautéing the onion and garlic. This puts the oil to good use and adds extra flavor in the process. Jarred anchovies can be kept in the refrigerator for about a week after opening.