Savory Fish Puttanesca: Quick Italian Delight at Home

Experience a delicious Fish Puttanesca with rich flavors perfect for dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

4 tablespoons unsalted butter Adds richness and depth to the sauce; swap with olive oil for a lighter option.
6 cloves garlic Provides aromatic flavor; fresh garlic is best, but pre-minced also works.
3 fillets anchovy fillets Contributes umami and savory depth; anchovy paste can be used instead.
1/3 cup dry white wine Enhances flavor complexity; broth can serve as a non-alcoholic substitute.
1 28-ounce can canned whole tomatoes Forms the sauce base; crushed tomatoes simplify prep.
1/2 teaspoon dried oregano Adds herbal notes; fresh oregano is a great substitute.
1/2 teaspoon dried thyme Provides earthy flavor that complements the sauce; fresh thyme can be used.
1/2 cup black or Castelvetrano olives Offers a briny taste; feel free to replace with green olives.
2 tablespoons capers Intensifies the sauce with a salty bite; omit if not preferred.

For the Fish

1.5 pounds white fish The main protein; any firm white fish works well, skin removed.
3/4 teaspoon sea salt Enhances overall flavor; adjust according to your taste preference.

For Garnish

1/4 cup fresh basil or flat leaf parsley Adds freshness as a garnish; substitute with any fresh herb you enjoy.
red pepper flakes Adds a spicy kick; omit for a milder flavor.

Equipment

Oven
large ovenproof skillet

Method

Step-by-Step Instructions

Preheat your oven to 400°F (205°C) with the rack in the center.
Melt 4 tablespoons of unsalted butter in a large ovenproof skillet over medium heat.
Add 6 chopped garlic cloves and 3 anchovy fillets to the skillet and cook for 1-2 minutes.
Pour in 1/3 cup of dry white wine and bring to a simmer. Let it cook for about 4 minutes.
Stir in 1 can of whole tomatoes, 1/2 teaspoon dried oregano, and 1/2 teaspoon dried thyme.
Add 1/2 cup of halved olives and 2 tablespoons of drained capers to the simmering sauce.
Season 1.5 pounds of white fish with 3/4 teaspoon of sea salt and nestle it into the sauce.
Transfer the skillet to the oven and bake for 8-10 minutes until the fish is opaque.
Remove from oven and serve the fish with the sauce, garnished with fresh herbs and red pepper flakes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 12mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for up to 2 months in an airtight container.

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