Fish Puttanesca Recipe (30-Minutes)

This bold and aromatic Fish Puttanesca dish combines tender fish fillets with a rich, savory sauce of tomatoes, olives, capers, and garlic.

It’s a deliciously simple way to elevate weeknight dinners while feeling like you’re dining in a cozy trattoria.

Whether you’re a seafood lover or looking to try something new, this dish promises to impress.

Let’s dive into everything you need to know to make this Italian favorite at home!

Ingredients for Fish Puttanesca

To create this flavorful dish, you’ll need:

For the Fish

• 4 fish fillets (cod, halibut, snapper, or salmon)
• Salt and pepper to taste
• 2 tbsp olive oil

For the Sauce

• 3 garlic cloves, minced
• 4 anchovy fillets, finely chopped (optional but recommended)
• 1 can (14 oz) diced tomatoes or crushed tomatoes
• ½ cup pitted Kalamata olives, sliced
• 2 tbsp capers, drained
• 1 tsp red pepper flakes (adjust to taste)
• 1 tbsp olive oil
• ½ tsp dried oregano
• 1 tbsp fresh parsley, chopped (for garnish)

Optional ingredients: Lemon zest for brightness or a splash of white wine for depth.

Step-by-Step Guide

1. Prepare the Fish

• Pat the fish fillets dry with a paper towel. Season both sides with salt and pepper.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the fish fillets and cook for 2-3 minutes per side until golden brown. Remove the fish from the pan and set aside.

2. Make the Puttanesca Sauce

• In the same skillet, add another tablespoon of olive oil. Sauté the garlic and anchovies (if using) over medium heat until fragrant, about 1 minute.
• Add the diced tomatoes, olives, capers, red pepper flakes, and oregano. Stir to combine and let the sauce simmer for 5-7 minutes, allowing the flavors to meld.

3. Combine the Fish and Sauce

• Gently place the seared fish fillets into the skillet with the sauce. Spoon some of the sauce over the fish.
• Cover and simmer for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

4. Garnish and Serve

• Sprinkle fresh parsley and optional lemon zest over the dish before serving. Enjoy it hot with crusty bread, pasta, or steamed vegetables.

Tips for the Perfect Fish Puttanesca

• Prevent Overcooking: Keep a close eye on the fish to avoid overcooking. It should flake easily but remain moist.
• Balance the Flavors: Taste the sauce as you go, adjusting for salt and acidity. The capers and olives are naturally salty, so you may not need additional salt.
• Fresh Ingredients: Use fresh parsley and quality olive oil for the best flavor.

Serving Suggestions for Fish Puttanesca

This versatile dish pairs wonderfully with:

• Crusty Bread: Perfect for soaking up the flavorful sauce.
• Pasta: Toss some cooked spaghetti or linguine with extra sauce for a hearty meal.
• Vegetables: Serve alongside steamed green beans, roasted asparagus, or a crisp side salad.
• Wine Pairings: Pair with a light red wine like Pinot Noir or a crisp white like Sauvignon Blanc.

Click here if you’re looking for more side dish ideas.

Variations and Substitutions

• Vegetarian Version: Replace the fish with hearty vegetables like eggplant, zucchini, or chickpeas for a plant-based alternative.
• Other Seafood: Try shrimp, scallops, or even mussels for a seafood twist.
• Spicy Kick: Add extra red pepper flakes for a fiery flavor.

FAQ’s

Can I make Fish Puttanesca without anchovies?

Yes! While anchovies add a rich umami flavor to the sauce, you can skip them if you prefer or substitute them with a small amount of soy sauce or miso paste to achieve a similar depth of flavor.

What’s the best type of fish to use for this recipe?

Mild, flaky white fish like cod, halibut, or snapper works best. Salmon is also a great option if you prefer a richer fish.

Can I make this dish ahead of time?

The puttanesca sauce can be made ahead and stored in the refrigerator for up to 3 days. Cook the fish fresh when you’re ready to serve for the best texture and flavor.