Savory Fish Puttanesca for a Quick and Flavorful Dinner

Experience the vibrant flavors of Fish Puttanesca, a quick and healthy dinner option.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 359

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 tablespoons Unsalted Butter Substitution: Olive oil for a lighter option.
6 cloves Garlic Chopped; use less for milder taste.
3 Anchovy Fillets Substitution: 1.5 teaspoons of anchovy paste can be used instead.
⅓ cup Dry White Wine Substitution: Chicken broth or vegetable stock can work.
28 ounces Canned Whole Tomatoes Preferably San Marzano; substitution: Diced tomatoes if whole are unavailable.
½ teaspoon Dried Oregano Fresh herbs can be used; adjust amount as these are generally more potent.
½ teaspoon Dried Thyme Fresh herbs can be used; adjust amount as these are generally more potent.
½ cup Black or Castelvetrano Olives Any pitted olives will suffice.
2 tablespoons Capers Omit if not preferred, but recommended for authenticity.

For the Fish

1.5 pounds White Fish Such as cod, halibut, or tilapia; substitution: Any firm white fish can be used.
¾ teaspoon Sea Salt Adjust according to taste, especially if using salted fish or broth.
¼ cup Fresh Basil or Flat-Leaf Parsley Chopped; optional.
Red Pepper Flakes Optional, adjust based on spice preference.

Equipment

ovenproof skillet

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C). Gather all your ingredients.
In a large ovenproof skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 6 chopped garlic cloves and 3 anchovy fillets, cooking for 1 to 2 minutes until fragrant.
Pour in ⅓ cup of dry white wine and let the mixture reduce for about 4 minutes, stirring occasionally.
Stir in a 28-ounce can of whole tomatoes, along with ½ teaspoon each of dried oregano and thyme. Allow this mixture to simmer for 10 minutes.
Add ½ cup of black or Castelvetrano olives and 2 tablespoons of capers to the sauce. Stir to combine well.
Season 1.5 pounds of your chosen white fish with ¾ teaspoon of sea salt and gently nestle it into the sauce.
Transfer the skillet into your preheated oven and bake for 8 to 10 minutes until the fish is opaque and flakes easily with a fork.
Serve the Fish Puttanesca divided among plates, spooning the sauce generously over the fish. Garnish with freshly chopped basil or parsley.

Nutrition

Serving: 1servingCalories: 359kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 6gCholesterol: 70mgSodium: 850mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 2.5mg

Notes

For best results make sure to adjust seasonings and ingredients based on personal preference and availability.

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