This Mediterranean Fish Puttanesca is a tasty delight! With fresh fish, tomatoes, olives, and capers, it’s packed with flavors that will make your taste buds dance.
Honestly, it’s so easy to whip up—even I can do it! I love serving it over pasta or just with crusty bread to soak up all the yummy sauce. Enjoy the feast! 🎉
Key Ingredients & Substitutions
Fish Fillets: Cod, halibut, or sea bass are fantastic choices for this dish. They’re firm and hold up well in cooking. If these are hard to find, try using tilapia, mahi-mahi, or even salmon. Just be sure to adjust cooking times based on the thickness of the fillets.
Olive Oil: This adds richness to the dish. I always prefer extra-virgin olive oil for its deeper flavor. If you’re low on olive oil, any neutral oil can work, but it will slightly change the taste.
Tomatoes: Canned diced tomatoes are convenient. I love using fire-roasted for added depth. If you have fresh tomatoes, just chop them up and add them instead! You’ll need about 4-5 medium tomatoes.
Kalamata Olives: These dark olives add a nice briny flavor. If you can’t find them, green olives work too! Just keep in mind they might change the sauce’s flavor slightly.
Capers: They provide a unique tanginess. You could omit them if you’re not a fan, or try green olives as a substitute for a similar briny flavor.
How Do I Ensure the Fish is Perfectly Cooked?
Cooking fish perfectly can be tricky, but here are some tips to make it easier:
- Start with dry fillets. Pat them with paper towels to remove excess moisture. This helps them sear nicely!
- Heat your oil well before adding fish. This helps to create a nice crust and prevents sticking.
- Cook on medium heat. High heat can overcook the outside before the inside is done.
- Watch for color. Fish is done when it becomes opaque and flakes easily with a fork. This usually takes 3–4 minutes per side, depending on thickness.
By following these tips, you’ll have tender, flaky fish in your puttanesca every time!
Savory Mediterranean Fish Puttanesca
Ingredients:
- For the Fish:
- 4 firm white fish fillets (such as cod, halibut, or sea bass), about 6 ounces each
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- For the Sauce:
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 (14-ounce) can diced tomatoes (preferably fire-roasted or San Marzano)
- 1/3 cup pitted Kalamata olives, halved
- 2 tablespoons capers, rinsed
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano, chopped
- For the Garnish:
- Fresh parsley or basil leaves, chopped, for garnish
- For Serving:
- Cooked pasta or crusty bread, for serving
How Much Time Will You Need?
This recipe will take about 30 minutes total, including preparation and cooking time. It’s quick enough for a weeknight dinner but fancy enough for entertaining guests!
Step-by-Step Instructions:
1. Prepare the Fish:
Start by patting the fish fillets dry with paper towels. This ensures a great sear! Lightly season both sides of the fillets with salt and pepper.
2. Cook the Fish:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, carefully add the fish fillets. Cook for about 3–4 minutes per side, or until the fish is just opaque and flakes easily. Remove the fish from the skillet and set it aside, keeping it warm.
3. Sauté the Aromatics:
Using the same skillet, add the remaining 1 tablespoon of olive oil. Heat it and then add the chopped onion. Sauté for 3–4 minutes until translucent. Next, add the minced garlic and cook for 30 seconds until fragrant.
4. Make the Sauce:
Stir in the diced tomatoes (with their juice), Kalamata olives, capers, and crushed red pepper flakes. Sprinkle in the oregano. Let the sauce simmer gently for about 8–10 minutes so the flavors meld and the sauce thickens slightly.
5. Finish the Sauce:
Stir in the fresh lemon juice and season the sauce with salt and pepper to taste. It should burst with flavor!
6. Combine Fish and Sauce:
Return the cooked fish fillets to the skillet, spooning some of the sauce over them. Cover the skillet and let it cook for another 2–3 minutes until the fish is warmed through.
7. Serve and Enjoy:
Garnish your delicious Fish Puttanesca with fresh chopped parsley or basil before serving. Enjoy it hot on top of cooked pasta or with slices of crusty bread to soak up all that vibrant sauce!
Enjoy your savory Mediterranean Fish Puttanesca! It’s a dish sure to impress!
FAQ about Savory Mediterranean Fish Puttanesca
Can I Use Frozen Fish for This Recipe?
Absolutely! Just make sure to thaw the fish completely before cooking. Thaw it in the refrigerator overnight or place it in a sealed bag submerged in cold water for a quicker option. Pat it dry before cooking to achieve a nice sear.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the sauce ahead of time and refrigerate it for up to 2 days. When you’re ready to serve, simply heat the sauce in a skillet, add the cooked fish, and warm through. This helps the flavors meld even more!
What Can I Substitute for Kalamata Olives?
If you don’t have Kalamata olives on hand, green olives can be a great substitute. Just keep in mind that they’re typically a bit milder, so you might miss some of that rich briny flavor. You could also use capers alone if you’re not a fan of olives!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the fish and sauce on the stovetop or in the microwave, ensuring not to overcook the fish.
