There’s something magical about the way a robust sauce can transform simple ingredients into an unforgettable meal. Enter Fish Puttanesca, an Italian classic that’s both easy and quick to whip up for dinner. Imagine tender white fish, nestled in a rich concoction of salty anchovies, tangy capers, and savory olives—this dish delivers satisfying flavors that feel gourmet, yet it comes together in a flash. Perfect for weeknights or impressing guests, this recipe not only brings the heart of Italy to your kitchen, but also makes use of pantry staples you likely already have on hand. You’ll love how effortlessly it captivates your taste buds—what will you pair it with?

Why is Fish Puttanesca a Must-Try?

Flavor Explosion: Each bite offers a delightful mix of savory anchovies, tangy capers, and briny olives, ensuring a mouthwatering experience.

Quick and Easy: This dish comes together in under 30 minutes, making it perfect for hectic weeknights. No need for complicated techniques!

Versatile Ingredients: Featuring pantry staples, you can whip this up any time or even experiment by using shrimp or seasonal veggies.

Crowd-Pleasing Appeal: Impress guests with a gourmet meal that looks as good as it tastes—it’s definitely a showstopper!

Perfect Pairing: Serve with garlic bread or a fresh salad, and you’ve got a complete meal that feels like a treat.

Fish Puttanesca Ingredients

• For the Sauce

  • Unsalted Butter – Adds richness and depth to the sauce; substitute with olive oil for a lighter option.
  • Garlic – Provides aromatic flavor; fresh garlic gives the best results.
  • Anchovy Fillets – Contributes umami and a salty depth to the sauce; can be replaced with anchovy paste (use 1.5 teaspoons).
  • Dry White Wine – Enhances sauce flavor; use a Sauvignon Blanc or Pinot Grigio; substitute with chicken broth if unavailable.
  • Canned Whole Tomatoes – Forms the base of the sauce, providing moisture and flavor; San Marzano tomatoes are preferred for their sweetness.
  • Dried Oregano & Thyme – Herbs that add earthiness; fresh herbs can be substituted (1 tbsp fresh = 1 tsp dried).
  • Black or Castelvetrano Olives – Offers a briny, savory element; any pitted olives will work.
  • Capers – Provide added acidity and saltiness; ensure they are drained before use.

• For the Fish

  • White Fish (Cod, Halibut, or Tilapia) – Main protein source; skin removed and cut into fillets; choose fresh fish for optimal flavor.
  • Sea Salt – Enhances all other flavors; adjust based on saltiness of anchovies and olives.

• For Garnish

  • Fresh Basil or Parsley – Optional garnish for freshness and color.

Dive into this easy Fish Puttanesca recipe, and let these incredible ingredients create a dinner that’s not just quick, but truly unforgettable!

Step‑by‑Step Instructions for Fish Puttanesca

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This will ensure it’s at the right temperature for cooking the Fish Puttanesca evenly, giving you perfectly flaky fish. While the oven heats up, gather your ingredients and prepare a large ovenproof skillet for the sauce.

Step 2: Sauté Aromatics
In your preheated skillet, melt 2 tablespoons of unsalted butter over medium heat. Once melted, add in 3 cloves of minced garlic and 2 anchovy fillets. Stir them together until fragrant, about 1-2 minutes. You’ll know it’s ready when the garlic is golden and aromatic, setting a flavorful base for your dish.

Step 3: Deglaze with Wine
Pour in 1/2 cup of dry white wine, allowing it to sizzle in the pan. Let the wine simmer for about 4 minutes, reducing slightly. This step enhances the flavor of your Fish Puttanesca, so enjoy the delightful aroma filling your kitchen as the alcohol evaporates, leaving behind a rich essence.

Step 4: Create the Sauce Base
Add one 28-ounce can of whole tomatoes, along with 1 teaspoon of dried oregano and 1 teaspoon of thyme. Stir the mixture well, bringing it to a gentle simmer. Allow it to cook for 10 minutes until it thickens slightly. You’ll see the sauce bubbling, which means it’s performing its magic!

Step 5: Incorporate Olives and Capers
Next, stir in 1/2 cup of pitted black olives and 2 tablespoons of drained capers. Season your sauce with a pinch of sea salt to taste, balancing flavors before introducing the fish. The mixture will take on an even richer texture, with vivid color and savory undertones enhancing the Fish Puttanesca.

Step 6: Add the Fish
Season your choice of fish fillets (such as cod or halibut) with a sprinkle of sea salt. Place them gently in the bubbling sauce, ensuring they’re submerged. This will allow the fish to soak up all the wonderful flavors as it cooks.

Step 7: Bake to Perfection
Carefully transfer the skillet to the preheated oven. Bake for about 8-10 minutes until the fish is opaque and flakes easily when probed with a fork. Check for doneness during the last few minutes, as it’s essential for keeping the fish moist and tender.

Step 8: Serve and Garnish
Once out of the oven, gently plate the fish and spoon the luscious sauce over each fillet. For a fresh touch, garnish with chopped basil or parsley. Serve your Fish Puttanesca warm, paired with crusty bread or a simple salad for a delightful meal.

Expert Tips for Fish Puttanesca

  • Use Fresh Ingredients: Fresh garlic and high-quality canned tomatoes make a world of difference in the flavor of your Fish Puttanesca, enhancing the overall taste.

  • Correct Fish Doneness: Avoid overcooking the fish; it should flake easily. Watch closely during the last few minutes in the oven to maintain moisture and prevent dryness.

  • Stirring is Key: Occasionally stir the sauce while it simmers to ensure even heating and prevent sticking. This helps to meld the flavors beautifully in your Fish Puttanesca.

  • Texture Matters: If the sauce feels too thick, don’t hesitate to add a splash more wine or broth. Balance the sauce’s thickness for the perfect consistency.

  • Experiment with Ingredients: Feel free to substitute the fish with shrimp or add your favorite veggies like zucchini or spinach to enhance nutrition while keeping the dish exciting.

Fish Puttanesca Variations & Substitutions

Feel inspired to put your own spin on this delightful dish!

  • Seafood Twist: Swap white fish for shrimp or scallops for an exciting change in texture and flavor.

  • Vegan Delight: Use marinated tofu in place of fish and substitute anchovies with seaweed for a savory umami touch.

  • Vegetable Boost: Add fresh spinach or zucchini to the sauce for added nutrition and a pop of color.

  • Pasta Partner: Serve over your favorite pasta or polenta to create a heartier and more filling meal.

  • Herb Infusion: Experiment with fresh herbs like dill or tarragon instead of oregano and thyme for a unique aromatic experience.

  • Spicy Kick: Add red pepper flakes or a splash of hot sauce to your sauce for an extra layer of heat that’s sure to warm you up.

  • Lower-Carb Option: Serve the Fish Puttanesca over roasted cauliflower instead of pasta for a deliciously light and healthy alternative.

Embrace these variations to create your own delicious masterpiece! For more delightful seafood creations, check out my mouthwatering Chili Garlic Shrimp or enjoy a cozy night in with Creamy Garlic Butter Salmon.

What to Serve with Easy Fish Puttanesca?

Let your culinary creativity flow as you build a complete dining experience that tantalizes all the senses.

  • Garlic Bread: Perfectly crisp on the outside and soft within, garlic bread soaks up the rich, flavorful sauce and adds a delightful crunch.
  • Simple Green Salad: A refreshing mix of greens, cucumber, and a zesty vinaigrette balances the savory richness of the Fish Puttanesca while adding a light, crisp texture.
  • Roasted Vegetables: Caramelized veggies like zucchini and bell peppers add a hint of sweetness, pairing wonderfully with the dish’s bold flavors and enhancing its nutritious appeal.
  • Creamy Polenta: Silky polenta serves as a luscious bed for the fish, capturing the delightful sauce and adding a comforting factor to your meal.
  • Chilled White Wine: A glass of Sauvignon Blanc or Pinot Grigio emphasizes the dish’s Mediterranean origins and elevates your dining experience.
  • Lemon Sorbet: For dessert, a refreshing lemon sorbet cleanses the palate and adds a bright note, rounding out your Italian-inspired meal perfectly.

Explore these delightful pairings to create a meal that feels both gourmet and homey!

How to Store and Freeze Fish Puttanesca

Fridge: Store leftover Fish Puttanesca in an airtight container for up to 2 days. Gently reheat on the stovetop over low heat to maintain the fish’s moisture.

Freezer: If you want to freeze it, allow the dish to cool completely, then transfer to a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove.

Wrap: For best results, ensure the dish is tightly wrapped to avoid freezer burn, retaining the delicious flavors of the Fish Puttanesca while frozen.

Reheating: Always heat gently; overcooking can cause the fish to become rubbery. Aim for a warm temperature throughout without boiling.

Make Ahead Options

Making Fish Puttanesca ahead of time is a fantastic way to simplify your busy weeknights! You can prepare the sauce (butter, garlic, anchovies, wine, tomatoes, herbs, olives, and capers) up to 24 hours in advance; just store it in an airtight container in the refrigerator. To maintain the robust flavors, avoid adding the fish until you’re ready to serve. When you’re set to enjoy your meal, simply reheat the sauce gently on the stove and then add seasoned fish fillets, baking them in the preheated oven for 8-10 minutes. You’ll have a delicious, impressive dinner that tastes just as fantastic as when prepared fresh, allowing you to savor every moment with loved ones.

Fish Puttanesca Recipe FAQs

What type of white fish is best for Fish Puttanesca?
For Fish Puttanesca, I recommend using cod, halibut, or tilapia. These fish have a mild flavor and firm texture that holds up well in the sauce. Be sure to choose fresh fish for optimal taste and quality!

How should I store leftover Fish Puttanesca?
Leftover Fish Puttanesca should be stored in an airtight container in the refrigerator for up to 2 days. Gently reheat it on the stovetop over low heat to ensure the fish remains tender and moist without overcooking.

Can I freeze Fish Puttanesca?
Absolutely! To freeze Fish Puttanesca, allow the dish to cool completely, then transfer it to a freezer-safe container. It can be kept frozen for up to 3 months. When you’re ready to eat, thaw it overnight in the refrigerator before reheating gently on the stovetop.

How do I know if my fish is cooked properly?
To check for doneness, the fish should be opaque and flake easily when tested with a fork. This usually takes about 8-10 minutes in the oven. Avoid overcooking, as it can dry out the fish, making it rubbery instead of tender.

What should I do if I have allergies to certain ingredients?
If you have allergies, you can customize Fish Puttanesca by omitting anchovies and using a suitable substitute like miso paste for umami flavor. Always ensure your olives and capers are free from additives that might cause allergic reactions. If you’re cooking for pets, avoid sharing this dish due to ingredients like garlic and onions that can be harmful to them.

Are there any variations I can try for Fish Puttanesca?
Definitely! Feel free to experiment by substituting white fish with shrimp or even adding fresh veggies like spinach or zucchini for an extra nutrient boost. You might also serve it over pasta or polenta for a heartier meal option!

Fish Puttanesca

Fish Puttanesca: Quick, Flavorful Dinner to Impress

Experience the exquisite taste of Fish Puttanesca, a quick Italian dish that combines savory anchovies, tangy capers, and rich tomatoes for an unforgettable dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons unsalted butter Substitute with olive oil for a lighter option.
  • 3 cloves garlic Minced, fresh garlic gives the best results.
  • 2 fillets anchovy fillets Can be replaced with anchovy paste (use 1.5 teaspoons).
  • 1/2 cup dry white wine Sauvignon Blanc or Pinot Grigio; substitute with chicken broth if unavailable.
  • 1 28-ounce can canned whole tomatoes San Marzano tomatoes are preferred for their sweetness.
  • 1 teaspoon dried oregano 1 tablespoon fresh = 1 teaspoon dried.
  • 1 teaspoon dried thyme 1 tablespoon fresh = 1 teaspoon dried.
  • 1/2 cup black or Castelvetrano olives Pitted olives will work.
  • 2 tablespoons capers Ensure they are drained before use.
For the Fish
  • 1 pound white fish (Cod, Halibut, or Tilapia) Skin removed and cut into fillets; choose fresh fish for optimal flavor.
  • to taste sea salt Adjust based on saltiness of anchovies and olives.
For Garnish
  • fresh basil or parsley Optional garnish for freshness and color.

Equipment

  • ovenproof skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Melt 2 tablespoons of unsalted butter in your preheated skillet over medium heat.
  3. Add 3 cloves of minced garlic and 2 anchovy fillets; stir until fragrant, about 1-2 minutes.
  4. Pour in 1/2 cup of dry white wine and let it simmer for about 4 minutes.
  5. Stir in one 28-ounce can of whole tomatoes, 1 teaspoon of dried oregano, and 1 teaspoon of thyme. Cook for 10 minutes.
  6. Add 1/2 cup of black olives and 2 tablespoons of drained capers; season with sea salt to taste.
  7. Season your fish fillets with sea salt and place them gently in the bubbling sauce.
  8. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the fish is opaque and flakes easily.
  9. Garnish with chopped basil or parsley and serve warm with crusty bread or a simple salad.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 28gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 10mgCalcium: 5mgIron: 10mg

Notes

Use fresh ingredients for the best flavor and avoid overcooking the fish for optimal texture. Store leftovers in an airtight container for up to 2 days.

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