Description
- Discover the vibrant flavors of Mediterranean Fish Puttanesca with this easy, healthy recipe. Perfect for any occasion
Ingredients
Scale
- 4 tablespoons unsalted butter, cut into 4 pieces
- 6 cloves garlic, chopped
- 3 anchovy fillets
- ⅓ cup dry white wine, such as Sauvignon Blanc
- 1 (28-ounce) can whole tomatoes, preferably San Marzano, crushed
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ cup halved and pitted black or Castelvetrano olives (about 15 to 20)
- 2 tablespoons capers, drained
- 1½ pounds white fish, such as cod, halibut, or tilapia, skin removed, cut into 4 equal pieces
- ¾ teaspoon sea salt
- ¼ cup chopped fresh basil or flat leaf parsley (optional)
- Red pepper flakes, for serving (optional)
- Garlic bread, for serving (optional)
Instructions
- Preheat the oven to 400°F (204°C) with a rack in the center position.
- Melt butter in a large ovenproof skillet over medium heat. Add garlic and anchovies, cooking until anchovies are broken down and the mixture is fragrant, about 1-2 minutes.
- Stir in white wine and cook until slightly reduced, about 4 minutes. Add the crushed tomatoes, oregano, and thyme, bringing to a simmer. Cook for 10 minutes, stirring occasionally.
- Add olives and capers, stirring to incorporate. Season the fish with salt and nestle it into the sauce.
- Transfer the skillet to the oven and bake until the fish is opaque and flakes easily, about 8-10 minutes.
- Serve the fish with sauce, sprinkled with fresh basil and red pepper flakes if using. Serve with garlic bread on the side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 390 kcal per serving
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