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a large pan of Fish Puttanesca

Fish Puttanesca

Byron
Fish puttanesca is a fantastic twist on the classic Italian pasta dish made with a rich briney sauce from anchovies, capers, olives and San Marzano tomatoes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course fish, Main Course, seafood
Cuisine Italian, Mediterranean
Servings 4 Main
Calories 290 kcal

Equipment

  • Ceramic Garlic Grater Plate
  • Chef Knife
  • Cooking tongs
  • Wooden Cutting Board
  • Meat thermometer
  • Lemon Juicer
  • 12-Inch Stainless Steel Frying Pan
  • Wooden spatula

Ingredients
  

  • 4-6 fillets of white fish 100-150g per fillet
  • Extra Virgin Olive Oil
  • 1 lemon juiced
  • 4-8 anchovy fillets in olive oil see notes below on what anchovies to use
  • 5-6 garlic cloves minced
  • 1 28-ounce can whole peeled tomatoes (ideally San Marzano tomatoes if you can find them)
  • ½ cup pitted black Olives Kalamata or similar
  • 2 Tbsp Capers drained
  • 2 tsp dried oregano organic
  • ½ cup fresh parsley leaves or basil, for garnish
  • Salt and Pepper to taste
  • 1 tsp Chili pepper flakes optional

Instructions
 

Step 1 - Season the Fish

  • Cut the fillets into large slices then season on all sides with a little salt, pepper and a little olive oil.
    4-6 fillets of white fish, Salt and Pepper
  • Cover and return to the fridge for use later.
  • Note: If using frozen fish, thaw the fish and pat dry then season with salt and pepper only to draw out any excess liquid.

Step 2 - Make the Puttanesca Sauce

  • Heat some oil in a large deep sided skillet ot pan on medium heat.
    Extra Virgin Olive Oil
  • Add the garlic and cook for 2 minutes or until fragrant, then add the olives, capers and anchovies. If using chili flakes, add them now and stir through.
    4-8 anchovy fillets in olive oil, 5-6 garlic cloves, ½ cup pitted black Olives, 2 Tbsp Capers, 1 tsp Chili pepper flakes
  • Use a wooden spatula to break apart the anchovies and then stir into the other ingredients.
  • Add the whole tomatoes (and juice) and 1 tsp of oregano. Break the tomatoes apart with a spatula and stir through.
    1 28-ounce can whole peeled tomatoes (ideally San Marzano tomatoes if you can find them)
  • Bring to a simmer and cook for around 20 minutes.

Step 3 - Add the Fish Fillets

  • Add the fillets to the pan and spoon some sauce over the top of each piece.
  • Add a squeeze of fresh ñemon juice, some caper juice, and sprinkle a few capers around the fillets.
    1 lemon, 2 tsp dried oregano
  • Reduce heat to medium-low and cook for another 10–12 minutes, until the fish is cooked and starting to flake.

Step 4 - Garnish & Serve

  • Garnish with some fresh chopped parsley or a little fresh basil.
    ½ cup fresh parsley leaves
  • Serve hot straight from the pan alongside some pasta, rice, or crusty bread to soak up the delicious sauce.
Keyword anchovies, anchovy, cod, fish, italian tomato pasta sauce, puttanesca, san marzano tomatoes, sauces, Tomatoes