Description
Sizzling fish puttanesca brings Mediterranean coastal flavors to home kitchens. Tangy tomatoes, briny capers, and olives complement delicate white fish with robust Italian seasoning, creating an elegant meal you’ll savor.
Ingredients
Scale
- 4 white fish fillets (such as cod, halibut, or tilapia)
- 14 oz/400 g diced tomatoes, canned
- ⅓ cup kalamata olives, sliced
- 4 anchovy fillets, chopped (optional)
- 4 cloves garlic, minced
- 2 tbsps olive oil
- 2 tbsps capers, rinsed and drained
- 2 tbsps fresh parsley, chopped (plus extra for garnish)
- 1 tsp dried oregano
- ½ tsp smoked paprika (optional)
- ¼ tsp red pepper flakes
- ½ tsp sugar (optional)
- Salt and pepper to taste
Instructions
- Preparation: Pat fish fillets dry and season expertly. Heat olive oil in a skillet and sear fish until golden brown and crisp on both sides. Remove and set aside on a warm plate.
- Sauce Foundation: In the same skillet, transform the residual oil by sautéing minced garlic, anchovies, and red pepper flakes until fragrant, releasing their intense aromatics and creating a flavor-packed base.
- Sauce Development: Add diced tomatoes, kalamata olives, and capers to the skillet. Incorporate dried oregano and a touch of sugar to balance the sauce’s acidity. Simmer the mixture, allowing the ingredients to meld and intensify their Mediterranean character.
- Final Assembly: Carefully return the seared fish to the bubbling sauce, gently coating each fillet and allowing them to absorb the vibrant, tangy flavors for several minutes. The fish should become tender and infused with the sauce’s robust profile.
- Garnish and Serve: Sprinkle freshly chopped parsley over the dish for a burst of color and freshness. Present immediately with crusty artisan bread or a light pasta to complete this classic Mediterranean-inspired meal.
Notes
- Choose High-Quality Fish: Select fresh, firm white fish like cod, halibut, or sea bass for the best texture and flavor absorption in puttanesca sauce.
- Dry Fish Thoroughly: Pat fish completely dry before searing to achieve a perfect golden-brown crust and prevent steaming instead of crispy browning.
- Balance Sauce Intensity: Adjust anchovy and caper quantities to control saltiness; taste and modify seasoning to prevent overpowering the delicate fish.
- Manage Cooking Temperature: Use medium-high heat when searing fish and reduce to gentle simmer when combining with sauce to prevent overcooking and maintain fish’s tender texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 3
- Calories: 320
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg