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