Description
Fish Puttanesca is a flavorful Italian-inspired dish featuring tender white fish simmered in a robust sauce of tomatoes, olives, capers, anchovies, garlic, and herbs. This one-pan meal delivers a perfect balance of savory, briny, and aromatic notes, ideal for a satisfying dinner served with garlic bread.
Ingredients
Sauce 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
Fish
- 1 1/2 pounds white fish, such as cod, halibut, or tilapia, skin removed, cut into 4 equal pieces
- 3/4 teaspoon sea salt
For Serving (Optional)
- 1/4 cup chopped fresh basil or flat-leaf parsley
- Red pepper flakes, for serving
- Garlic bread, store-bought or homemade
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and place a rack in the center position to prepare for baking the fish in the sauce.
- Cook the anchovies: In a large ovenproof skillet or braising pan over medium heat, melt the butter. Once it starts bubbling, add the chopped garlic and anchovy fillets. Stir and break up the anchovies as they cook, allowing the mixture to release a fragrant aroma, about 1 to 2 minutes.
- Simmer the sauce: Stir in the chicken broth and let it reduce slightly for 3 to 4 minutes. Add the crushed tomatoes, dried oregano, and dried thyme. Bring the sauce to a simmer and cook for approximately 10 minutes, stirring occasionally, until the tomatoes are softened and the sauce thickens. Then, fold in the halved olives and drained capers.
- Cook the fish: Season the white fish pieces evenly with sea salt. Nestle them gently into the skillet among the sauce. Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until the fish is opaque throughout and flakes easily with a fork. Remove the skillet from the oven carefully.
- Serve: Divide the fish pieces onto plates and spoon the puttanesca sauce over the top. Garnish with chopped fresh basil or parsley and sprinkle with red pepper flakes if you like some heat. Serve alongside warm garlic bread for a complete meal.
Notes
- Use firm white fish such as cod, halibut, or tilapia for best results.
- Crushing canned San Marzano tomatoes by hand or with a spoon enhances texture.
- Anchovies dissolve into the sauce, providing deep umami flavor—no fishiness.
- You can substitute dried herbs with fresh if available: use 1 tablespoon fresh oregano and thyme each.
- Adjust red pepper flakes to taste for desired spiciness.
- For a vegetarian version, omit anchovies and use vegetable broth instead of chicken broth.
- Serve with crusty bread to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
