Savory Fish Puttanesca

This hearty Fish Puttanesca transforms humble pantry ingredients into a bold, Italian-inspired dish that's perfect for impressing guests or elevating a weeknight dinner. The combination of savory anchovies, briny olives and capers creates a complex sauce that perfectly complements flaky white fish.

I discovered this recipe during a particularly busy work week when I needed something quick yet special. The bold flavors immediately transported me to the Italian coast, and it's now my go-to when I want to feel like I'm dining out while staying in.

Ingredients

• Unsalted butter: Provides richness and helps carry the flavors throughout the sauce
• Garlic: Adds essential aromatic flavor, look for firm bulbs with tight skin
• Anchovy fillets: Deliver depth and umami without fishiness, use oil-packed for best flavor
• Dry white wine: Adds acidity and complexity, sauvignon blanc works particularly well
• San Marzano tomatoes: Sweeter and less acidic than regular canned tomatoes, worth the extra cost
• Dried herbs (oregano and thyme): Contribute Italian flavor notes without overwhelming
• Olives: Either black or Castelvetrano, add briny flavor and texture, Castelvetranos provide a buttery quality
• Capers: Bring bright pops of salty flavor, rinse if you find them too salty
• White fish: Cod, halibut or tilapia works well, look for thick fillets with firm flesh and no strong odor
• Fresh herbs (basil or parsley): Add brightness and color at the end

Step-by-Step Instructions

Prepare the cooking surface:

Preheat your oven to 400°F ensuring the rack is positioned centrally. This temperature is perfect for gently cooking fish through while maintaining its moisture.

Create the flavor base:

Melt butter in a large ovenproof skillet over medium heat until bubbling. Add garlic and anchovies, stirring constantly to break down the anchovies until they dissolve into the butter creating a rich foundation approximately 1 to 2 minutes.

Develop the sauce:

Add wine to the skillet allowing it to simmer until slightly reduced which concentrates the flavor about 4 minutes. This step burns off the alcohol while retaining the wine's complexity.

Build the tomato sauce:

Incorporate tomatoes, oregano and thyme bringing everything to a gentle simmer. Allow to cook for about 10 minutes stirring occasionally until tomatoes break down and sauce thickens slightly. The sauce should coat the back of a spoon when ready.

Add briny elements:

Stir in olives and capers which introduce saltiness and texture that balances the acidity of the tomatoes. These ingredients are signature to puttanesca and shouldn't be skipped.

Prepare and cook the fish:

Season fish pieces with salt on both sides. Nestle them into the sauce ensuring they're partially submerged. Transfer the skillet to the preheated oven and bake until fish turns opaque and flakes easily with a fork about 8 to 10 minutes depending on thickness.

Finish and serve:

Remove from oven and let rest briefly. Transfer fish to plates spooning generous amounts of sauce over top. Garnish with fresh herbs and optional red pepper flakes for color and brightness. Serve immediately with garlic bread if desired.

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The anchovy fillets are truly the secret weapon in this recipe. While many people think they dislike anchovies, these little flavor bombs completely dissolve in the sauce creating incredible depth without any fishiness. I once served this to my anchovy hating sister in law who declared it the best fish dish she had ever tasted before I revealed the secret ingredient.

Make Ahead Options

Puttanesca sauce can be made up to three days ahead of time and stored in an airtight container in the refrigerator. Simply reheat the sauce in your skillet before adding the fish and proceeding with baking. This makes weeknight preparation even faster and allows the flavors to deepen over time.

Perfect Pairings

This robust dish pairs beautifully with crusty garlic bread for sopping up the flavorful sauce. For a complete meal, consider serving alongside a simple arugula salad dressed with lemon juice and olive oil to cut through the richness of the sauce.

Cultural Context

Puttanesca sauce originated in Naples, Italy, in the mid-20th century. Its name has colorful origins with some claiming it was a quick meal that could be prepared between clients by ladies of the night, while others suggest it was simply named for its "spicy" character. Traditionally served with pasta, this adaptation with fish maintains the bold flavors while creating a protein-forward main dish.

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Enjoy this simple yet bold recipe that brings the taste of Italy to your table!

Frequently Asked Questions

→ What type of fish works best for Fish Puttanesca?

Firm white fish varieties like cod, halibut, or tilapia work best as they hold their shape while cooking and absorb the flavorful sauce. Hake, sea bass, or snapper would also be excellent substitutes if you prefer.

→ Can I make Fish Puttanesca ahead of time?

You can prepare the puttanesca sauce up to 2 days ahead and refrigerate it. When ready to serve, reheat the sauce, then add the fresh fish and bake as directed. This ensures the fish stays tender and doesn't overcook.

→ Is there a substitute for anchovies in this dish?

For a similar umami flavor without anchovies, use 1-2 teaspoons of anchovy paste, 1 tablespoon of fish sauce, or 2 teaspoons of miso paste. While the authentic flavor comes from anchovies, these alternatives will still create a delicious sauce.

→ How can I tell when the fish is perfectly cooked?

The fish is done when it's opaque throughout and flakes easily with a fork. For most 1.5-inch thick white fish fillets, this takes about 8-10 minutes in a 400°F oven. Avoid overcooking as the fish can become dry and tough.

→ What sides pair well with Fish Puttanesca?

Aside from the suggested garlic bread, this dish pairs beautifully with pasta, polenta, or crusty Italian bread to soak up the sauce. A simple green salad with lemon vinaigrette or steamed vegetables like asparagus or broccoli make excellent complements.

→ Can I use different olives for this recipe?

While the recipe suggests black or Castelvetrano olives, any Mediterranean olive variety works well. Kalamata olives add a rich, fruity flavor, while green Sicilian olives provide a tangier note. Mix different varieties for complex flavor.