Fish Puttanesca (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 tablespoons unsalted butter, cut into 4 pieces
02 -
6 cloves garlic, chopped
03 -
3 anchovy fillets
04 -
⅓ cup dry white wine, such as sauvignon blanc
05 -
1 (28-ounce) can whole tomatoes, preferably San Marzano, crushed
06 -
½ teaspoon dried oregano
07 -
½ teaspoon dried thyme
08 -
½ cup black or Castelvetrano olives (about 15 to 20), halved and pitted
09 -
2 tablespoons capers, drained
10 -
1 ½ pounds white fish, such as cod, halibut, or tilapia, skin removed, cut into 4 equal pieces
11 -
¾ teaspoon sea salt
→ Garnish
12 -
¼ cup chopped fresh basil or flat leaf parsley (optional)
13 -
Red pepper flakes, for serving (optional)
→ Serving
14 -
Garlic bread, store-bought or homemade, for serving (optional)
# Instructions:
01 -
Preheat the oven to 400°F with a rack in the center position.
02 -
Melt the butter in a large ovenproof skillet or braising pan over medium heat. Once the butter is bubbling, add the garlic and anchovies. Cook, stirring to break up the anchovies, until fragrant 1 to 2 minutes.
03 -
Stir in the wine and cook until slightly reduced, about 4 minutes. Add the tomatoes, oregano, and thyme. Bring the sauce to a simmer. Cook, stirring occasionally, for about 10 minutes, or until the tomatoes are broken down and the sauce begins to thicken. Stir in the olives and capers.
04 -
Season the fish with salt. Add it to the skillet with the sauce. Transfer the skillet to the oven and cook until the fish is opaque and flakes easily with a fork, 8-10 minutes.
05 -
Divide the fish among 4 plates. Spoon the sauce over the fish and sprinkle with basil and red pepper flakes, if using. Serve with garlic bread on the side if desired.
# Notes:
01 -
Fish should reach an internal temperature of 145°F (63°C) when fully cooked.