This Easy Savory Fish Puttanesca is a tasty dish that combines fish with a flavorful tomato sauce, olives, and capers. It’s quick to make and bursting with Italian goodness!
Who doesn’t love a meal that’s both satisfying and simple? I whip this up when I need dinner fast. Serve it with some crusty bread to soak up that sauce—it’s always a hit!
Key Ingredients & Substitutions
White Fish: Cod, halibut, or tilapia work great here. If you’re looking for alternatives, you can use salmon or even shrimp. Just make sure they cook evenly and aren’t too delicate.
Olive Oil: This adds a rich flavor. If you need to make it lighter, you could use canola or avocado oil, but I love the taste of extra virgin olive oil for authenticity.
Kalamata Olives: These add a great salty taste. If you don’t have them, green olives or black olives can be a good substitute. Try to use pitted olives as they save time!
Capers: They bring a unique tangy flavor to the sauce. If you’re not a fan, you can leave them out or use chopped pickles if you want to keep some of that zing.
Fresh Parsley: This is for garnish and freshness. You can use basil or cilantro instead, depending on your taste preference.
How Do I Ensure My Fish Is Cooked Perfectly?
Cooking fish can sometimes be tricky, but following these tips will help you get it just right:
- Start with fillets that are even in thickness to ensure they cook at the same rate.
- Cook the fish in a sauce that’s already simmering; this helps the fish to cook without drying out.
- Keep the skillet covered while cooking—it traps the steam and keeps the fish moist.
Check for doneness by gently flaking the fish with a fork. If it flakes easily and is opaque, it’s ready to serve!
Easy Savory Fish Puttanesca
Ingredients:
- 4 white fish fillets (such as cod, halibut, or tilapia), about 6 oz each
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 (14 oz) can diced tomatoes, undrained
- 1/2 cup pitted Kalamata olives, halved
- 2 tablespoons capers, rinsed
- 1/2 cup fish or vegetable broth
- 2 tablespoons fresh lemon juice
- Fresh parsley, chopped, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and another 15 to cook, totaling around 25 minutes. It’s a quick and easy dish perfect for a busy weeknight meal!
Step-by-Step Instructions:
1. Season the Fish:
Start by lightly seasoning your fish fillets with salt and pepper on both sides. This simple step helps enhance the flavor of the fish.
2. Sauté Onions:
In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion. Sauté for about 4-5 minutes until the onion becomes translucent and soft. This adds a nice base flavor to your sauce.
3. Add Garlic and Spice:
Next, stir in the minced garlic and red pepper flakes, if using. Cook for about 30 seconds, just until the garlic is fragrant. Be careful not to burn it!
4. Mix in the Sauce Ingredients:
Pour in the undrained diced tomatoes, Kalamata olives, capers, and broth. Stir everything together, then bring the mixture to a gentle simmer.
5. Cook the Fish:
Gently nestle the seasoned fish fillets into the simmering sauce. Cover the skillet and let them cook for about 8-10 minutes. The fish is done when it turns opaque and flakes easily with a fork.
6. Finish the Dish:
After the fish is cooked, stir in the fresh lemon juice. Taste the sauce, then adjust the seasoning with more salt and pepper as needed. This adds a bit of brightness and balances the flavors.
7. Garnish and Serve:
Before serving, sprinkle some chopped fresh parsley on top for a pop of color and freshness. Serve the fish hot along with crusty bread to soak up that delicious sauce.
Enjoy your marvelous savory fish puttanesca—it’s bursting with flavor and perfect for any night of the week!
FAQ: Easy Savory Fish Puttanesca
Can I Use Frozen Fish Fillets for This Recipe?
Yes, you can! Just make sure to fully thaw the fish fillets before cooking. You can thaw them overnight in the fridge or place them in a sealed plastic bag and submerge in cold water for a quicker option. Pat them dry before seasoning to avoid extra moisture in the sauce.
What Other Types of Fish Can I Use?
While cod, halibut, and tilapia are great choices, you can also use salmon or even shrimp for a different flavor profile. Just be mindful of cooking times; thinner fish will cook faster than thicker ones.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm it on the stove over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Dish Spicier?
Absolutely! If you like spice, you can increase the amount of red pepper flakes or add a dash of hot sauce to the sauce mixture. Adjust to your taste for the perfect kick!
