Fish Puttanesca

How to make Fish Puttanesca.

Ingredients: Serves 4

  • 1 1/2 lbs Mild, white fish cut into 4 pieces
  • 3 Anchovy fillets, oil packed
  • 4 Tbsp Unsalted butter, cut into 4 pieces or 4 tbsp olive oil
  • 6 Cloves garlic, chopped
  • 1/3 cup Dry white wine
  • 1 (28 Oz) can Whole tomatoes, crushed
  • 1/2 tsp Dried oregano
  • 1/2 tsp Dried thyme
  • 1/2 cup Halved, pitted black or castelvetrano olives, about 15-20
  • 2 Tbsp Capers, drained
  • 3/4 tsp Sea salt
  • 1/4 cup Fresh basil or flat leaf parsley, chopped, optional
  • Crushed red pepper flakes, for serving, optional
  • Garlic bread, for serving, optional


  1. Heat oven to 400°F.
  2. In a large ovenproof skillet or braising pan, heat the butter or oil over medium heat, until bubbling.
  3. Add the garlic and the anchovies, breaking them up with a wooden spoon, as they cook into the butter, for about 1-2 minutes.
  4. Stir in the white wine and cook until slightly reduced, for about 4 minutes.
  5. Add the tomatoes (crushing them with your hands).
  6. Season with oregano and thyme.
  7. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until the tomatoes are broken down and the sauce begins to thicken.
  8. Add the olives, capers and stir to incorporate.
  9. Season the fish with salt and nestle it in the sauce.
  10. Place the skillet or pan in the oven and cook until fish is cooked through and easily flakes with a fork.
  11. Remove from oven, spoon some of the sauce over the fish.
  12. Sprinkle with fresh basil and red pepper flakes.
  13. Serve the fish along with the sauce.
  14. Enjoy it with a salad and/or garlic bread.
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