Fish Puttanesca
Mediterranean dish perfect for weeknight dinners featuring tender white fish simmered in tomato based sauce flavored with olives, anchovies and capers.
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Servings
Ingredients
- 700 g skinless boneless white fish, cut into large pieces, cod, barramundi, tilapia, hoki, halibut
- 1 tablespoon olive oil
- ½ cup chopped onions
- 2 garlic cloves, chopped
- 4-5 anchovies
- 400 g canned tomatoes
- ½ teaspoon red chili pepper flakes
- ¼ cup white wine or water
- ½ cup whole pitted black olives
- 2 tablespoons capers
- 1 teaspoon dried oregano
- 50 g butter, cut into cubes
- Salt and pepper to taste
- Chopped parsley, to garnish
- Olive oil, to drizzle
- Crusty bread, rice or couscous, to serve
Instructions
- Season fish with salt and pepper. Set aside.
- Heat olive oil in a frying pan or skillet over medium-high heat.
- Add onions and garlic.
- Saute, stirring occasionally, for about 2-3 minutes or until the onions are soft.
- Add anchovies. Saute, stirring, for about 2 minutes.
- Add tomatoes and red chili powder(pepper) flakes.
- Saute, stirring occasionally, for about 3 minutes.
- Add white wine or water, olives, capers and oregano.
- Stir to combine.
- Arrange fish on top in a single layer.
- Spoon the sauce over fish.
- Simmer for about 6-10 minutes or until the fish turns opaque and cooked through.
- Add butter. Garnish with chopped parsley.
- Remove from heat. Drizzle with olive oil.
- Serve with crusty bread, rice and couscous.
Video
Notes
- Salmon puttanesca - Sub white fish with salmon.
Nutrition
Calories: 161kcal | Carbohydrates: 8g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 329mg | Potassium: 319mg | Fiber: 2g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 2mg