Name: Fish Puttanesca Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Italian
Ingredients: 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 black or Castelvetrano olives (about 15 to 20), halved and pitted; 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, store-bought or homemade, for serving (optional)

Jump to Recipe

Introduction

Fish Puttanesca is a vibrant and flavorful dish combining tender white fish with a zesty tomato sauce packed with olives, capers, and anchovies. This rustic Italian-inspired recipe is perfect for a comforting weeknight dinner that feels special yet simple to prepare.

The image shows a white pan filled with four thick white fish pieces layered with a chunky, dark red tomato sauce mixed with whole and sliced green olives and small green capers. The sauce has a rough texture with bits of tomato and herbs, and is sprinkled with fresh green basil leaves on top. A toasted slice of bread with chopped green herbs rests on the top right edge of the pan next to the fish. A silver spoon dips into the sauce near the right side. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 black or Castelvetrano olives (about 15 to 20), halved and pitted
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, store-bought or homemade, for serving (optional)

Instructions

Step 1: Preheat the oven to 400°F with a rack in the center position.
Step 2: Melt the butter in a large ovenproof skillet or braising pan over medium heat. Once bubbling, add the chopped garlic and anchovy fillets. Cook, stirring and breaking up the anchovies, until fragrant, about 1 to 2 minutes.
Step 3: Stir in the white wine and cook until slightly reduced, about 4 minutes. Then add the crushed tomatoes, dried oregano, and dried thyme. Bring the sauce to a simmer and cook, stirring occasionally, for about 10 minutes until the tomatoes break down and the sauce thickens slightly.
Step 4: Stir in the halved olives and drained capers, mixing them evenly into the sauce.
Step 5: Season the fish pieces with sea salt and nestle them gently into the sauce in the skillet.
Step 6: Transfer the skillet to the preheated oven and bake until the fish is opaque and flakes easily with a fork, about 8 to 10 minutes.
Step 7: Remove the skillet from the oven. Divide the fish among four plates, spoon the sauce over each portion, and sprinkle with chopped basil or parsley if using. Add a pinch of red pepper flakes for extra heat and serve alongside garlic bread for a complete meal.

Tips & Variations

Use firm white fish like cod or halibut for the best texture. Tilapia works well as a budget-friendly alternative.
San Marzano tomatoes give a sweeter, less acidic sauce—use them if you can find them.
Add a splash of lemon juice at the end for a fresh brightness that complements the briny olives and capers.
For a spicier dish, increase the amount of red pepper flakes or add a chopped chili with the garlic.
Serve over cooked pasta or creamy polenta to make the dish more substantial.

Storage

Store any leftover fish puttanesca in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the fish. This dish is best enjoyed fresh but can also be frozen for up to a month; thaw overnight in the fridge before reheating.

How to Serve

A white pot filled with a rich red tomato sauce with chunks of bright green olives scattered on top. In the sauce are four medium-sized white fish fillets partially covered with the sauce, showing their soft texture. Fresh green basil leaves are placed on and around the fish, adding a touch of color. A single piece of toasted garlic bread with green herbs rests on the edge of the pot. The pot is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, ripe fresh tomatoes can be used but may require longer cooking to break down and thicken. You’ll want approximately 4 cups of chopped fresh tomatoes to replace the canned ones.

What can I substitute for anchovy fillets?

If you don’t have anchovies, you can use a teaspoon of anchovy paste or a splash of fish sauce to maintain that savory umami flavor. Omit if you prefer a milder taste.