Name: Fish Puttanesca Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 tablespoons unsalted butter, cut into 4 pieces; 6 cloves garlic, chopped; 3 anchovy fillets; 1/3 cup chicken broth; 1 (28-ounce) can whole tomatoes, preferably San Marzano, crushed; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/2 cup black or Castelvetrano olives (about 15 to 20), halved and pitted; 2 tablespoons capers, drained; 1 1/2 pounds white fish, such as cod, halibut, or tilapia, skin removed, cut into 4 equal pieces; 3/4 teaspoon sea salt; 1/4 cup chopped fresh basil or flat-leaf parsley; Red pepper flakes, for serving; Garlic bread, store-bought or homemade

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There is something irresistibly vibrant about a Fish Puttanesca Recipe that combines bold Mediterranean flavors with tender, flaky fish all simmered in a rich, tangy sauce. This dish unites the briny punch of olives and capers, the subtle umami depth from anchovies, and the fragrant warmth of herbs and garlic, making every bite a symphony of taste and texture. Whether you’re impressing guests or sneaking a cozy dinner for yourself, this recipe is a fantastic way to enjoy a healthy, colorful meal that’s both hearty and sophisticated.

Ingredients You’ll Need

The image shows ingredients for a dish arranged on a white marbled surface. At the top center, there are six pieces of white fish laid on white paper. To the right, an open can filled with red tomatoes sits beside a white bowl holding thick white butter slices. Below the fish and tomatoes, from left to right, are small white and wooden bowls: one with green olives sliced in halves, one with fresh green basil leaves, one with green capers, another with a clear liquid, like oil or vinegar, and two wooden bowls one contains three small brown anchovies and the other holds mixed dried spices including salt, black pepper, and thyme. There is also a small pile of minced garlic in a white bowl near the basil. photo taken with an iphone --ar 4:5 --v 7

You’ll love how straightforward yet impactful this recipe’s ingredients are, each bringing a distinct character to the table that balances beautifully. From the richness of butter to the bright acidity of tomatoes, every element is essential in crafting that signature puttanesca flavor.

Unsalted butter (4 tablespoons): Melts into a luscious base that carries the garlic and anchovy flavors perfectly.
Garlic (6 cloves, chopped): Adds aromatic warmth and a slight bite that’s essential in Mediterranean cooking.
Anchovy fillets (3): Dissolve into the sauce, giving it an irresistible umami depth without overpowering fishiness.
Chicken broth (1/3 cup): Helps reduce and enrich the sauce with a mild savory note.
Whole canned tomatoes (28-ounce can): Crushed to form the vibrant, tangy base of the sauce.
Dried oregano (1/2 teaspoon): A classic herb that complements the olives and tomatoes perfectly.
Dried thyme (1/2 teaspoon): Adds gentle earthiness and complexity.
Black or Castelvetrano olives (1/2 cup, halved and pitted): Bring salty, briny bursts that elevate the sauce.
Capers (2 tablespoons, drained): Give sharp, tangy pops that brighten every bite.
White fish (1 1/2 pounds): Choose cod, halibut, or tilapia for a flaky, mild centerpiece.
Sea salt (3/4 teaspoon): Enhances all the flavors naturally.
Fresh basil or flat-leaf parsley (1/4 cup, chopped – optional): Adds freshness and a lovely herbal finish.
Red pepper flakes (optional): For those who like a subtle spicy kick.
Garlic bread (optional): Perfect for scooping up every last drop of sauce.

How to Make Fish Puttanesca Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 400°F and set a rack in the center; this ensures even cooking for your fish nestled in the rich puttanesca sauce.

Step 2: Cook the Anchovies and Garlic

In a large ovenproof skillet, melt the butter over medium heat until it bubbles gently. Toss in the chopped garlic and anchovy fillets, stirring to break the anchovies apart. You’ll soon notice a fragrant aroma filling your kitchen—this foundational step builds the deep umami flavor that defines the entire dish.

Step 3: Simmer the Sauce

Next, stir in the chicken broth to deglaze the pan and let it reduce for 3 to 4 minutes. Add the crushed tomatoes, dried oregano, and thyme, bringing everything to a gentle simmer. Cook the sauce for about 10 minutes until it thickens slightly and the tomatoes break down beautifully. Stir in olives and capers for those unforgettable salty bursts.

Step 4: Cook the Fish in Sauce

Season your prepared fish pieces with sea salt, then nestle them directly into the skillet among the bubbling sauce. Transfer the skillet to your preheated oven and bake for 8 to 10 minutes, just until the fish turns opaque and flakes easily with a fork. This method ensures the fish soaks up the flavors while staying tender and moist.

Step 5: Plate and Garnish

Once baked, carefully divide the fish onto plates, spooning generous amounts of puttanesca sauce over each portion. Finish with a sprinkle of fresh basil or parsley and, if you like, a pinch of red pepper flakes for a gentle heat boost.

How to Serve Fish Puttanesca Recipe

The image shows three thick white fish pieces in a rich, chunky red tomato sauce. The sauce has green olives and small capers scattered throughout. There are several bright green fresh basil leaves both whole and chopped on top, adding vibrant color contrast. The fish pieces are partially covered by the sauce, which looks slightly oily and textured with small bits of tomato and herbs. The dish is in a white pan with a thin dark rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs are your best friend here. A handful of chopped basil or flat-leaf parsley scattered over the plated dish instantly adds a bright, fresh note that contrasts beautifully with the savory sauce.

Side Dishes

For a full meal, pair this dish with crunchy garlic bread to soak up every bit of the delightful puttanesca sauce. Alternatively, serve with buttery roasted vegetables or a light arugula salad to add freshness and balance the richness.

Creative Ways to Present

If you want to add a wow factor, serve the fish and sauce over a bed of al dente spaghetti or your favorite pasta. The sauce clings to every strand, turning this into a stunning seafood pasta meal. Another elegant idea is to present it in mini cast iron skillets for individual servings at a dinner party.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Fish Puttanesca Recipe in an airtight container in the refrigerator for up to 3 days. The flavors marry even more after a day, but be sure to consume within this time to enjoy the best texture and taste.

Freezing

This dish freezes beautifully. Store portions in freezer-safe containers for up to 2 months. Keep in mind that the texture of the fish might soften slightly upon thawing, but the sauce retains its delicious flavor.

Reheating

To reheat, gently warm your Fish Puttanesca in a skillet over low heat, adding a splash of water or broth if needed to loosen the sauce. Avoid the microwave when possible for best texture, ensuring the fish reheats evenly without drying out.

FAQs

Can I use other types of fish for the Fish Puttanesca Recipe?

Absolutely! White, flaky fish like cod, tilapia, or halibut work best, but feel free to experiment with your favorites as long as they are mild-flavored and firm enough to hold up in the sauce.

What can I substitute for anchovy fillets if I don’t have them?

If anchovies aren’t your thing or you’re out, try a splash of fish sauce or a bit of miso paste to replicate that savory umami punch. Garlic and capers also help maintain the characteristic puttanesca flavor.

Is it possible to make this recipe gluten-free?

Definitely! The Fish Puttanesca Recipe is naturally gluten-free as long as you verify that your chicken broth and canned tomatoes don’t contain any additives. Just swap the garlic bread for a gluten-free version or serve with a crisp salad.

How spicy is this dish?

The classic recipe isn’t very spicy, but adding red pepper flakes at the end gives a nice, mild heat. You can adjust the quantity to suit your preference or omit them entirely for a milder meal.

Can I prepare this recipe without an oven?

You can cook the fish gently on the stovetop in a covered skillet over low heat until opaque and flaky. Just be careful to watch the fish closely to avoid overcooking since the oven’s steady heat is ideal but not mandatory.

Final Thoughts

I can’t recommend this Fish Puttanesca Recipe enough — it’s a stunning balance of bold flavors and tender seafood that’s truly satisfying. Whether it’s a weeknight dinner or a special occasion, this recipe is one you’ll find yourself reaching for again and again. Give it a try and watch how quickly it becomes a favorite in your kitchen!