Fish puttanesca . Keep dinner super simple with this quick and easy seafood version of puttanesca that’s guaranteed to make cooking and cleaning a breeze. The flavorful combination of anchovies, olives and capers in tomato based sauce creates the perfect base to cook delicate fish. Pair with couscous, crusty bread or rice for speedy dinner!
Why I Love This Easy Dinner
Let’s be real: Weeknight dinner planning is confusing. But honestly, it shouldn’t be. Whether you want to enjoy a cozy dinner on a busy evening, or simply not in the mood for fussing with a dozen pots, an easy one pot meal is the solution to your cooking dilemma. So, what’s the best way to go about it? Turns out, this seafood dish is clearly your best friend that gives you the most flavor for the least effort.
Think tender fish gently poaching in beautiful vibrant sauce flavored with anchovies, capers and olives. The generous splash of olive oil, smashed garlic cloves, anchovies that make everything taste amazing, the bubbling red tomatoes leaving tiny red freckles on the stove, the bold salty and briny olives and capers, heat from chili flakes, and a light sprinkle of oregano make this dish messy, rustic and elegant all at once. Let the fish fillets poach in the sauce bubbling around the edges. Add a handful of chopped parsley if you have got it. And then spoon it over crusty bread or rice, or just eat it straight from the pan.
Key Ingredients In Fish Puttanesca
- Fish - Any white fish like cod, halibut, barramundi, snapper, tilapia, hoki.
- Anchovies - Bold umami flavor.
- Olives - Kalamata (black) or castelvetrano (green).
- Capers - Salty and briny flavor.
- Chili flakes - For heat.
- Herbs - Dried oregano and chopped parsley.
How To Make Fish Puttanesca
Make the base sauce - Heat a pan, add oil, toss in some onions and garlic. When they start sizzling, fry anchovies. Grab a can of tomatoes, add to the pan, and simmer for a few minutes. Then you can add a handful of olives and a spoonful of capers. Finally, add a light sprinkle of oregano, and let the sauce simmer.
Cook fish - Lay the fish on top of the simmering sauce. Let it poach gently over medium heat. The fish cooks and flakes beautifully. And that’s it. You have made something very impressive.
Ingredients
- ▢ 700 g skinless boneless white fish, cut into large pieces, cod, barramundi, tilapia, hoki, halibut
- ▢ 1 tablespoon olive oil
- ▢ ½ cup chopped onions
- ▢ 2 garlic cloves, chopped
- ▢ 4-5 anchovies
- ▢ 400 g canned tomatoes
- ▢ ½ teaspoon red chili pepper flakes
- ▢ ¼ cup white wine or water
- ▢ ½ cup whole pitted black olives
- ▢ 2 tablespoons capers
- ▢ 1 teaspoon dried oregano
- ▢ 50 g butter, cut into cubes
- ▢ Salt and pepper to taste
- ▢ Chopped parsley, to garnish
- ▢ Olive oil, to drizzle
- ▢ Crusty bread, rice or couscous, to serve
Instructions
- Season fish with salt and pepper. Set aside.
- Heat olive oil in a frying pan or skillet over medium-high heat.
- Add onions and garlic.
- Saute, stirring occasionally, for about 2-3 minutes or until the onions are soft.
- Add anchovies. Saute, stirring, for about 2 minutes.
- Add tomatoes and red chili powder(pepper) flakes.
- Saute, stirring occasionally, for about 3 minutes.
- Add white wine or water, olives, capers and oregano.
- Stir to combine.
- Arrange fish on top in a single layer.
- Spoon the sauce over fish.
- Simmer for about 6-10 minutes or until the fish turns opaque and cooked through.
- Add butter. Garnish with chopped parsley.
- Remove from heat. Drizzle with olive oil.
- Serve with crusty bread, rice and couscous.
Video
Notes
- Salmon puttanesca - Sub white fish with salmon.
Nutrition
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Check out more easy seafood recipes:
- Fish Cutlet | Indian Fish Cakes
- Brazilian Fish Stew | Moqueca
Ingredients
- ▢ 700 g skinless boneless white fish, cut into large pieces, cod, barramundi, tilapia, hoki, halibut
- ▢ 1 tablespoon olive oil
- ▢ ½ cup chopped onions
- ▢ 2 garlic cloves, chopped
- ▢ 4-5 anchovies
- ▢ 400 g canned tomatoes
- ▢ ½ teaspoon red chili pepper flakes
- ▢ ¼ cup white wine or water
- ▢ ½ cup whole pitted black olives
- ▢ 2 tablespoons capers
- ▢ 1 teaspoon dried oregano
- ▢ 50 g butter, cut into cubes
- ▢ Salt and pepper to taste
- ▢ Chopped parsley, to garnish
- ▢ Olive oil, to drizzle
- ▢ Crusty bread, rice or couscous, to serve
Instructions
- Season fish with salt and pepper. Set aside.
- Heat olive oil in a frying pan or skillet over medium-high heat.
- Add onions and garlic.
- Saute, stirring occasionally, for about 2-3 minutes or until the onions are soft.
- Add anchovies. Saute, stirring, for about 2 minutes.
- Add tomatoes and red chili powder(pepper) flakes.
- Saute, stirring occasionally, for about 3 minutes.
- Add white wine or water, olives, capers and oregano.
- Stir to combine.
- Arrange fish on top in a single layer.
- Spoon the sauce over fish.
- Simmer for about 6-10 minutes or until the fish turns opaque and cooked through.
- Add butter. Garnish with chopped parsley.
- Remove from heat. Drizzle with olive oil.
- Serve with crusty bread, rice and couscous.
Video
Notes
- Salmon puttanesca - Sub white fish with salmon.
