This Easy Savory Fish Puttanesca is a vibrant dish that combines fresh fish with bold flavors. Think juicy tomatoes, salty olives, and tangy capers all in one! Yum!
Whipping this up is a breeze! I love serving it with some crusty bread to soak up the delicious sauce. Trust me, you’ll want every last drop! 😋
Key Ingredients & Substitutions
Fish Fillets: For this recipe, white fish like cod or halibut are great. If you’re looking for alternatives, you can use tilapia or even shrimp for a different twist. Just adjust the cooking time for shrimp, as they cook quickly!
Olive Oil: Extra virgin olive oil is my favorite for its rich flavor. If you don’t have it, you could use vegetable oil or canola oil, but the flavor won’t be as robust.
Olives: Kalamata olives bring a nice brininess. In a pinch, green olives or black olives will work too. Just be sure to rinse them well if they’re from a jar with brine.
Capers: They add a punch of tanginess. If you don’t have capers, try using a splash of pickled green olives or even a bit of lemon zest to brighten the flavors.
White Wine: It provides depth to the sauce. If you’re avoiding alcohol, you can substitute with vegetable broth or just add extra lemon juice for zing.
How Do I Get the Fish to Cook Perfectly?
Cooking fish can be tricky, but here’s how to get it just right! First, make sure your skillet is hot before adding the fish. That helps create a nice sear and keeps it from sticking.
- After you nestle the fish in the sauce, cover the skillet. This locks in moisture and cooks the fish evenly.
- Keep an eye on it and check around the 8-minute mark. The fish should be opaque throughout and flake easily with a fork.
- Don’t overcook! If the fish is flaky and moist, you’ve nailed it!
With these tips in mind, you’ll be able to enjoy a perfectly cooked, flavorful fish puttanesca every time! Happy cooking!
Easy Savory Fish Puttanesca Mediterranean Recipe
Ingredients:
- 4 white fish fillets (such as cod, halibut, or sea bass), about 6 ounces each
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes, with juices
- 1/2 cup pitted Kalamata olives, halved
- 2 tablespoons capers, rinsed
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 1/3 cup dry white wine (optional)
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Lemon wedges, for serving
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This dish requires about 10 minutes for prep and around 15-20 minutes for cooking, making a total of about 30 minutes. It’s a quick and easy meal, perfect for any weeknight!
Step-by-Step Instructions:
1. Prepare the Base:
Start by heating the olive oil in a large skillet or sauté pan over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, which should take about 5 minutes. This is the foundation of your tasty sauce!
2. Add Aromatics:
Next, stir in the minced garlic and cook for about 1 minute. Be careful not to let it brown, as it can turn bitter if overcooked.
3. Build the Sauce:
Now it’s time to add in the flavor! Pour in the diced tomatoes with their juices, add the Kalamata olives, capers, and crushed red pepper flakes if you like a bit of spice. Stir everything together so it’s well mixed.
4. Simmer the Sauce:
If you’re using white wine, add it now, and let the mixture simmer for about 5-7 minutes. This will help combine all the flavors and slightly reduce the sauce. Don’t forget to season it with salt and pepper to taste!
5. Nestle the Fish:
Carefully place the fish fillets into the sauce, spooning some of the sauce over the top to keep it moist. Cover the skillet with a lid to help the fish cook evenly.
6. Cook the Fish:
Let the fish cook for 8-12 minutes, depending on how thick the fillets are. You’ll know it’s done when the fish turns opaque and flakes easily with a fork. Yay for perfectly cooked fish!
7. Finish & Serve:
Before serving, sprinkle some chopped fresh parsley over the dish for color. Serve hot with lemon wedges on the side for that extra zing, and don’t forget the crusty bread to soak up that tasty sauce!
Enjoy this flavorful Mediterranean dish that’s both quick to make and packed with savory, tangy flavors!
FAQ for Easy Savory Fish Puttanesca
Can I Use Frozen Fish Fillets for This Recipe?
Yes, you can use frozen fish fillets! Be sure to thaw them completely in the refrigerator overnight or use the quick thaw method by sealing in a plastic bag and submerging in cold water. Pat them dry before cooking to avoid extra moisture in the sauce.
What Can I Substitute for Kalamata Olives?
If you don’t have Kalamata olives, you can use green olives or black olives instead. Just make sure to adjust the flavor to your liking, as each type of olive has a slightly different taste.
How Can I Make This Dish Spicier?
If you enjoy heat, feel free to add more crushed red pepper flakes to the sauce. You could also toss in some chopped fresh chili peppers or a dash of hot sauce for an extra kick!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of water or broth if the sauce thickens too much.
