Fish Puttanesca Recipe
Fish Puttanesca is a flavorful and vibrant Italian dish that pairs tender white fish fillets with a robust tomato sauce infused with olives, capers, garlic, and anchovies. In this article, we’ll explore how to make this delicious and satisfying seafood dish that’s perfect for a quick and impressive weeknight dinner.
1. Introduction to Fish Puttanesca
Fish Puttanesca is a variation of the classic Italian pasta dish, Pasta Puttanesca, which is known for its bold and zesty flavors. In this version, the traditional sauce is paired with delicate white fish fillets, creating a dish that’s both light and satisfying. With its combination of tangy tomatoes, briny olives, salty capers, and aromatic garlic, Fish Puttanesca is sure to become a new favorite in your recipe rotation.
2. Ingredients Needed
To make Fish Puttanesca, you’ll need the following ingredients:
White Fish Fillets (such as cod, halibut, or snapper)
Tomatoes (canned or fresh)
Olives (black or kalamata)
Capers (drained)
Garlic
Anchovies (optional)
Olive Oil
Herbs and Spices (such as parsley, red pepper flakes, and black pepper)
3. Preparing the Ingredients
Start by patting the fish fillets dry with paper towels and seasoning them with salt and pepper. Chop the tomatoes, olives, and garlic, and drain the capers and anchovies if using. Prepare any additional herbs and spices as needed.
4. Cooking Instructions
Heat olive oil in a large skillet over medium-high heat. Sear the fish fillets on both sides until golden brown and cooked through, then remove them from the skillet and set aside. In the same skillet, add more olive oil if needed and sauté the garlic until fragrant. Add the chopped tomatoes, olives, capers, and anchovies (if using) to the skillet, along with any herbs and spices.
5. Serving Suggestions
Serve Fish Puttanesca hot, with the tomato sauce spooned over the seared fish fillets. This dish pairs well with a variety of side dishes, such as pasta, rice, or crusty bread, to soak up the flavorful sauce. Garnish with chopped fresh parsley or a sprinkle of red pepper flakes for added color and flavor.
6. Variations and Customizations
Feel free to customize this recipe to suit your preferences. You can use any type of white fish fillets you prefer, such as cod, halibut, or snapper. For a vegetarian version of this dish, you can omit the anchovies and add extra olives or capers for briny flavor. Adjust the spice level by adding more or fewer red pepper flakes, depending on your taste preferences.
7. Tips for Success
To ensure that your Fish Puttanesca turns out perfectly every time, follow these tips:
- Choose fresh fish fillets that are firm, moist, and have a mild aroma of the sea.
- Balance the flavors of the dish by adjusting the amount of olives, capers, and anchovies to suit your taste preferences.
- Be careful not to overcook the fish fillets, as they can become dry and tough. Cook them just until they are opaque and flake easily with a fork.
8. Health Benefits of Fish Puttanesca
Fish Puttanesca is not only delicious but also nutritious. White fish fillets are a good source of lean protein, omega-3 fatty acids, and essential vitamins and minerals. Tomatoes are rich in antioxidants like lycopene, while olives and capers provide healthy fats and fiber. Plus, garlic and herbs add flavor and may have immune-boosting properties.
9. Conclusion
In conclusion, Fish Puttanesca is a delicious and satisfying seafood dish that’s perfect for any occasion. With its bold flavors, vibrant colors, and easy preparation, it’s sure to become a staple in your culinary repertoire. Whether you’re cooking for yourself, your family, or entertaining guests, Fish Puttanesca is a flavorful and impressive dish that’s sure to please everyone at the table.
Source: themodernproper.com
Fish Puttanesca Recipe
Fish Puttanesca is a flavorful and vibrant Italian dish that pairs tender white fish fillets with a robust tomato sauce infused with olives, capers, garlic, and anchovies. In this article, we'll explore how to make this delicious and satisfying seafood dish that's perfect for a quick and impressive weeknight dinner.
- 4 Tbsp unsalted butter (cut into 4 pieces or 4 Tbsp olive oil)
- 6 cloves garlic (chopped)
- 3 anchovy fillets (oil packed)
- 1/3 cup dry white wine (such as Sauvignon Blanc)
- 1 28 Oz can whole tomatoes, preferably san Marzano Italian plum tomatoes, crushed with hands
- 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)
- 1 1/2 lbs mild (white fish cut into 4 pieces)
- 3/4 tsp sea salt
- 1/4 cup fresh basil or flat leaf parsley (chopped, optional)
- Crushed red pepper flakes (for serving, optional)
- Heat oven to 400°F.
- In a large ovenproof skillet or braising pan, heat the butter or oil over medium heat, until bubbling. Add the garlic and the anchovies, breaking them up with a wooden spoon, as they cook into the butter, about 1-2 minutes.
- Stir in the white wine and cook until slightly reduced, about 4 minutes. Add the tomatoes (crushing them with your hands). Season with oregano and thyme.
- Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until the tomatoes are broken down and sauce begins to thicken. Add the olives, capers and stir to incorporate.
- Season the fish with salt and nestle it in the sauce.
- Place the skillet or pan in the oven and cook until fish is cooked through and easily flakes with a fork. The timing of this step will differ depending on the size and thickness of your fish (do not over cook your fish) about 6 to 12 minutes.
- Remove from oven, spoon some of the sauce over the fish. Sprinkle with fresh basil and red pepper flakes.
- Serve the fish along with the sauce. We like to serve with rice pilaf, a salad or garlic bread.