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Fish Puttanesca is a bright, savory weeknight dinner that balances briny olives and capers with tender white fish in a garlicky tomato sauce. Friendly and refreshingly simple, it feels like a Mediterranean escape you can finish in under an hour. If you love bold, salty-sour flavors, this dish will become a staple — and it pairs wonderfully with crusty bread or a light salad. For a crunchy side idea, see my guide to crispy baked fish sticks with tartar sauce for a kid-friendly accompaniment.

Why make this recipe
If you’re tired of bland, overcomplicated seafood dinners, this recipe is perfect because it delivers restaurant-worthy flavor with minimal fuss. The anchovies melt into the sauce to give umami depth without a fishy finish, while olives and capers provide lively acidity and texture. It’s a one-skillet meal that looks elegant but is forgiving and fast — an ideal weeknight hero.

Step-by-Step Guide to Making Fish Puttanesca

Overview
Fish Puttanesca is a riff on classic puttanesca sauce — traditionally used with pasta — upgraded with whole pieces of white fish gently poached in the sauce. The sauce is richly flavored from garlic, anchovies, wine, tomatoes, olives, and capers. Once the sauce is well-seasoned and slightly reduced, the fish cooks in it until just flaky, absorbing those savory flavors. Below is a step-by-step guide that explains technique as well as timing, so each component shines.

Ingredients

4 tablespoons unsalted butter, cut into 4 pieces
6 cloves garlic, chopped
3 anchovy fillets
⅓ cup non-alcoholic white wine
1 (28-ounce) can whole tomatoes, crushed
½ teaspoon dried oregano
½ teaspoon dried thyme
½ cup black olives, halved and pitted
2 tablespoons capers, drained
1 ½ pounds white fish (cod, halibut, sea bass, or pollock), cut into 4 equal pieces
¾ teaspoon sea salt
¼ cup chopped fresh basil or parsley (optional)
Red pepper flakes (optional)
Garlic bread (optional)

Directions

In a large skillet, melt butter over medium heat. Add garlic and anchovies, cooking until fragrant.
Pour in non-alcoholic white wine and let simmer for 2-3 minutes.
Add crushed tomatoes, oregano, thyme, olives, and capers. Stir and simmer for 10 minutes.
Gently add fish pieces, sprinkle with sea salt, and cover. Cook for 6-8 minutes until fish flakes easily.
Garnish with basil or parsley and serve with garlic bread if desired.

Detailed technique notes and timing

Building flavor: Start by gently browning the garlic in butter with anchovies. The anchovies dissolve and create a subtle umami base rather than a salty or fishy note. Keep the heat moderate — you want fragrant garlic, not browned or bitter garlic.
Deglazing and simmering: The splash of non-alcoholic white wine helps lift any fond and begins the sauce’s aromatics. Let it reduce slightly for 2–3 minutes so the alcohol (if any) dissipates and the sweetness concentrates.
Tomato texture: Use whole canned tomatoes crushed by hand or with a spoon for a mix of chunky and saucy texture. Simmering for around 10 minutes gives time for the herbs, olives, and capers to meld into the tomatoes without overcooking them.
Fish doneness: Gently nestle the fish into the simmering sauce. Covering the pan traps steam and cooks the fish evenly; 6–8 minutes will usually suffice for 1–1.5-inch-thick fillets. Check for flakiness with a fork at the thickest part — overcooked fish becomes dry, so err on the side of checking early.
Finishing touches: Fresh basil or parsley adds brightness; a light scatter of red pepper flakes gives a warming contrast if you like heat. Serve immediately with crusty garlic bread to soak up the sauce.

Timing plan for a smooth cook

Prep (chop garlic, halve olives, drain capers, cut fish): 10–15 minutes
Sauce base (garlic + anchovy + wine + tomatoes + herbs): 12–15 minutes
Cooking fish in sauce: 6–8 minutes
Total: ~30–40 minutes from start to table

What you’ll need

Large skillet with a lid (nonstick or stainless steel)
Wooden spoon or heatproof spatula
Sharp knife and cutting board
Measuring spoons/cup

Storage Tips for Fish Puttanesca

Refrigerator: Store in an airtight container for up to 3 days at 40°F (4°C).
Freezer: Freeze in a freezer-safe container for up to 2 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop over low heat until warmed through; if the sauce is too thick after chilling, add a splash of water or non-alcoholic white wine to loosen it.

Serving Suggestions for Fish Puttanesca

Classic pairings: Serve over a bed of al dente spaghetti, linguine, or orzo to turn this into a hearty pasta dinner. The sauce clings to the pasta and the fish sits on top for an attractive presentation.
Bread options: Offer thick slices of garlic bread or a torn loaf of ciabatta to mop up the sauce — especially satisfying and kid-friendly.
Greens and sides: A simple green salad lightly dressed with lemon vinaigrette complements the savory sauce, or serve with roasted vegetables like zucchini or asparagus for a more substantial meal.
Wine and beverage pairings: If you drink wine, a crisp, unoaked white like Pinot Grigio or a dry rosé pairs nicely; for non-alcoholic options, sparkling water with lemon brightens the palate.

Tips to make Fish Puttanesca
Q: How do I keep the fish moist?
A: Cook it gently and avoid overcooking; check at 6 minutes and remove when opaque and flaking. A covered skillet helps trap steam for even cooking.

Q: Can I make the sauce ahead?
A: Yes — make the puttanesca sauce up to 2 days ahead and refrigerate. Reheat gently and then poach the fish in the warmed sauce for perfect texture.

Q: What if I don’t like anchovies?
A: The anchovies dissolve and become background umami; however, if you truly dislike them, add a teaspoon of soy sauce or miso paste to provide savory depth as a substitute.

Variation ideas

Mediterranean swap (bullet): Substitute green olives for black and add a handful of chopped roasted red peppers for sweetness. This gives a slightly brighter, more vegetal profile.
Plant-forward paragraph: For a pescatarian but lighter variation, replace the fish with firm tofu steaks or large white mushrooms like king oyster caps seared briefly before finishing in the sauce. The tofu or mushrooms will absorb the puttanesca flavors; press tofu to remove excess water so it holds together better.

Additional flavor notes and substitutions

Capers vs. lemon: If you’re out of capers, chopped green olives plus an extra squeeze of lemon can mimic the briny-acid balance.
Herbs: Dried oregano and thyme are in the base, but finish with fresh herbs if available — basil for sweetness or parsley for a clean finish.
Heat level: For a spicy kick, increase red pepper flakes to taste or add a drizzle of Calabrian chili oil just before serving.

Frequently Asked Questions (FAQs)

Q: Can I use frozen fish for this recipe?
A: Yes. Thaw fully in the refrigerator, pat dry to remove excess moisture, and proceed. Slightly drier thawed fish may require a couple extra minutes of gentle cooking, but avoid overcooking.

Q: Will the anchovies make it taste fishy?
A: No — anchovies dissolve into the sauce, contributing savory umami rather than a pronounced fishiness. They’re the secret to a deep, rounded flavor profile.

Q: How can I make this gluten-free?
A: The base recipe is gluten-free; avoid serving with wheat-based pasta or garlic bread. Serve with gluten-free pasta, polenta, or a crisp green salad instead.

Q: How spicy is puttanesca typically?
A: It’s usually mildly spicy; red pepper flakes are optional. You can leave them out for no heat or add more for a pronounced kick.

Q: Can I double the recipe for a crowd?
A: Yes — scale ingredients proportionally and use a larger skillet or a wide shallow pan so the fish pieces aren’t crowded. Cook in batches if necessary to maintain even cooking.

Final notes on technique and presentation

Presentation tip: Plate the fish fillets atop a mound of pasta or polenta and spoon extra sauce over them. A final drizzle of good-quality olive oil and a scattering of fresh herbs makes the dish look restaurant-ready.
Texture balance: The contrast between tender fish, meaty tomato sauce, briny olives, and pop-in-your-mouth capers is what makes Fish Puttanesca so compelling. Aim to keep those textures distinct — don’t over-puree the tomatoes or overcook the fish.

Conclusion

For another classic seafood option with kid-friendly appeal, check out this guide to Fish Puttanesca | The Modern Proper for additional inspiration. If you want a culinary story and variations from public radio–adjacent perspectives, see Fish Puttanesca | The Splendid Table for more background and serving ideas.

Fish Puttanesca

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Pescatarian

Print Recipe

Description

A bright, savory weeknight dinner featuring tender white fish poached in a garlicky tomato sauce with olives and capers.

Ingredients

Scale

4 tablespoons unsalted butter, cut into 4 pieces
6 cloves garlic, chopped
3 anchovy fillets
⅓ cup non-alcoholic white wine
1 (28-ounce) can whole tomatoes, crushed
½ teaspoon dried oregano
½ teaspoon dried thyme
½ cup black olives, halved and pitted
2 tablespoons capers, drained
1 ½ pounds white fish (cod, halibut, sea bass, or pollock), cut into 4 equal pieces
¾ teaspoon sea salt
¼ cup chopped fresh basil or parsley (optional)
Red pepper flakes (optional)
Garlic bread (optional)

Instructions

In a large skillet, melt butter over medium heat. Add garlic and anchovies, cooking until fragrant.
Pour in non-alcoholic white wine and let simmer for 2-3 minutes.
Add crushed tomatoes, oregano, thyme, olives, and capers. Stir and simmer for 10 minutes.
Gently add fish pieces, sprinkle with sea salt, and cover. Cook for 6-8 minutes until fish flakes easily.
Garnish with basil or parsley and serve with garlic bread if desired.

Notes

For a lighter variation, replace the fish with firm tofu steaks or large white mushrooms. Serve with crusty garlic bread to soak up the sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg

Keywords: Fish Puttanesca, Quick Dinner, Mediterranean Cooking, Pescatarian Recipes, Weeknight Meals

Fish Puttanesca

Conclusion