Description
A flavorful Italian-style dish combining fish fillets with bold puttanesca sauce of tomatoes, olives, capers, garlic, and anchovies.
Ingredients
- 4 fish fillets (e.g., cod or halibut), about 6 oz each
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 anchovy fillets, chopped
- 1/4 tsp red pepper flakes (optional)
- 1 (14 oz) can diced tomatoes
- 1/2 cup pitted Kalamata olives, halved
- 2 tbsp capers, drained
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- 1 tbsp lemon juice
Instructions
- Season fish fillets with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Add garlic, anchovies, and red pepper flakes; sauté until garlic is fragrant and anchovies dissolve, about 1 minute.
- Add diced tomatoes, olives, and capers; stir and simmer sauce for 5–7 minutes to meld flavors.
- Push sauce to sides; add fish fillets to center of skillet.
- Spoon sauce over tops of fillets; reduce heat, cover, and cook until fish is opaque and flakes easily, about 6–8 minutes depending on thickness.
- Remove skillet from heat; drizzle lemon juice over fish and sprinkle with parsley.
- Serve fish with spoonfuls of puttanesca sauce over pasta, rice, or crusty bread.
Notes
- Use firm white fish like cod, halibut, or sea bass.
- Adjust red pepper flakes to your spice preference.
- Anchovies melt into the sauce, adding depth—omit only if vegetarian.
- Leftover sauce tastes great on pasta the next day.