Fish With Puttanesca Sauce

This Italian Family
by This Italian Family
4 servings
25 min

This recipe draws inspiration from the classic Italian pasta sauce "puttanesca," a flavorful and robust sauce believed to have originated in Naples. Legend has it that the dish was created by the resourceful "ladies of the night" (puttane in Italian) who needed a quick and satisfying meal between clients.

Bursting with the bold flavors of garlic, anchovies, capers, and olives, puttanesca sauce has become a staple in Italian cuisine. Here, I reimagined this timeless sauce as a delightful accompaniment to tender white fish fillets, infusing them with the same zesty and aromatic essence. It's a delicious fusion of coastal Italian flavors with a modern twist, perfect for a memorable weeknight dinner under 30 minutes.

Fish With Puttanesca Sauce
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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  • 2 cups canned peeled tomatoes
  • 1 cup pitted black olives
  • 2 tablespoons capers
  • 4 anchovy fillets in oil
  • 1 garlic clove
  • Red pepper flakes
  • Extra virgin olive oil
  • Salt
  • 4 white fish fillets

Finely chop the garlic and mix with red pepper flakes.
Heat a drizzle of olive oil in a non-stick skillet and sauté the garlic and red pepper flakes, then add the anchovies and stir until melted.
Add the capers to the skillet, give it a stir, and add the canned tomatoes.
Stir and crush the mixture, season with salt, and cook for five minutes.
Add the drained pitted olives, stir, then slip the cod into the sauce. Cover and gently cook for 8-10 minutes, until the cod flakes easily.
Serve with baked or steamed potatoes.