This Fish Puttanesca is a tasty dish bursting with Mediterranean flavors. It features tender fish cooked in a zesty sauce filled with tomatoes, olives, and capers. Yum!
The smell while it’s cooking is simply irresistible! I love serving it with some crusty bread to soak up every drop of the delicious sauce—trust me, you won’t want to waste a bit!
Key Ingredients & Substitutions
Fish: For this dish, choose firm white fish like cod, halibut, or sea bass. If you can’t find these, tilapia or mahi-mahi can work too. Just ensure it’s fresh and firm!
Olive Oil: Extra virgin olive oil is essential for flavor. If you’d like a lighter option, feel free to use light olive oil or avocado oil instead. Just be aware that they have different flavor profiles!
Kalamata Olives: These dark, briny olives add awesome depth, but you can use green olives or black olives if preferred. Just adjust the flavor to your liking; green olives can be a bit tangier.
Capers: Capers bring a salty and tangy kick. If you need a substitute, chopped green olives or a dash of lemon juice can work, but you’ll miss their unique flavor.
Fresh Herbs: Fresh parsley and oregano are ideal, but dried herbs are a great alternative (use about a third of the amount). I personally love using fresh herbs for a brighter taste!
How Do You Cook Fish to Perfection?
Cooking fish can be tricky, but getting it right is key for this dish. Here’s how to ensure your fish turns out perfectly tender and flaky:
- Pat the fish dry to help it sear beautifully. Moisture creates steam, which prevents browning.
- Heat your skillet until the oil is shimmering. This helps create a nice crust on the fish.
- Don’t overcrowd the pan. This allows for even cooking and eliminates steaming.
- Cook for just a few minutes on each side. Fish cooks quickly, so keep an eye on it to avoid overcooking!
- Check for doneness. The fish should flake easily with a fork and be opaque throughout.
Using these tips, your Fish Puttanesca will be deliciously tender and full of flavor! Enjoy your cooking!
Savory Fish Puttanesca with Bold Mediterranean Flavors
Ingredients You’ll Need:
- 4 firm white fish fillets (such as cod, halibut, or sea bass), about 6 ounces each
- Salt and freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 small red onion, finely chopped
- 1 (14-ounce) can diced tomatoes (preferably San Marzano)
- 1/2 cup pitted Kalamata olives, halved
- 2 tablespoons capers, rinsed and drained
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 1/2 cup dry white wine or fish stock
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 1 tablespoon fresh lemon juice
- Lemon wedges (for serving)
How Much Time Will You Need?
This delicious Fish Puttanesca recipe will take about 30 minutes from start to finish. You’ll spend around 10 minutes prepping your ingredients and about 20 minutes cooking everything to perfection. Quick and delightful!
Step-by-Step Instructions:
1. Prepare the Fish:
First, pat the fish fillets dry with paper towels. This helps the fish sear nicely. Season both sides with salt and freshly ground black pepper to add flavor.
2. Sear the Fish:
Next, heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the fish fillets. Sear them for about 3-4 minutes on each side until golden brown and nearly cooked through. Remove the fish from the skillet and set aside on a plate.
3. Cook the Aromatics:
In the same skillet, reduce the heat to medium. Add the minced garlic and finely chopped red onion. Sauté for about 3 minutes or until the onion becomes fragrant and soft.
4. Build the Sauce:
Stir in the diced tomatoes (with their juices), Kalamata olives, capers, and crushed red pepper flakes. Cook this mixture, stirring occasionally, for about 5 minutes so that the flavors can meld together beautifully.
5. Add the Wine or Stock:
Pour in the dry white wine or fish stock, allowing the sauce to simmer for an additional 5 minutes. This step helps reduce the sauce slightly, enhancing its flavors!
6. Finish Cooking the Fish:
Return the seared fish to the skillet, placing it into the sauce. Spoon some of the sauce over the fish, then cook for another 3-4 minutes, or until the fish is fully cooked and flakes easily with a fork.
7. Add Fresh Ingredients:
Once cooked, stir in the chopped parsley, fresh oregano, and lemon juice to brighten up the dish. Taste the sauce and adjust the seasoning by adding more salt, pepper, or red pepper flakes if desired.
8. Serve:
Serve the fish immediately, spooning extra sauce over the top. Don’t forget the lemon wedges on the side and crusty bread to soak up that delicious sauce!
Enjoy the vibrant and bold Mediterranean flavors of this savory Fish Puttanesca!
Frequently Asked Questions (FAQ)
Can I Use Frozen Fish for This Recipe?
Yes, you can use frozen fish! Just make sure to thaw the fillets completely before cooking. Thaw them overnight in the fridge or place them in a sealed plastic bag and submerge in cold water for about 30 minutes. Pat dry before seasoning and cooking.
What Can I Substitute for White Wine?
If you prefer not to use white wine, you can substitute with fish stock or vegetable broth. A splash of fresh lemon juice mixed with water can also add a nice acidity to the sauce if needed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the fish in a skillet over low heat or in the microwave, being careful not to overcook it.
Can I Make This Recipe Ahead of Time?
While it’s best served fresh, you can prepare the sauce ahead of time and refrigerate it. Just reheat the sauce when you’re ready to cook the fish. Add the fish during the last minutes to ensure it remains tender and flaky!
