Fish Puttanesca is a tasty dish that combines fresh fish with a flavorful sauce made from tomatoes, olives, and capers. It’s quick to make and brings a burst of Italian goodness to your dinner table!
Trust me, even those who don’t like fish will be reaching for seconds! I love serving it over pasta or with crusty bread to soak up that yummy sauce. Simple, delicious, and oh-so-satisfying!
Key Ingredients & Substitutions
Fish: The recipe calls for salmon or cod, but you can also use tilapia, trout, or any firm white fish. I love salmon for its rich flavor, but feel free to pick whatever fish you enjoy!
Olive Oil: Extra virgin olive oil is a great choice for depth of flavor. If you’re out, canola or vegetable oil works too, just keep in mind the taste will be lighter.
Tomatoes: Canned diced tomatoes bring convenience. If you have fresh tomatoes on hand, about 4 cups chopped can be used instead. Just be sure to simmer a bit longer to reach the right sauce consistency.
Olives: Black and green olives give flavor and texture. If you have only one type, that’s fine! Alternatively, you can use Kalamata olives for a more robust flavor.
Capers: These small, salty buds add a punch. If you’re not a fan, use a bit of lemon zest or a splash of pickle juice to achieve some tanginess.
How Can I Perfectly Cook the Fish Without Overdoing It?
Cooking fish can be tricky! Here are some tips to get it just right. First, ensure your fish is at room temperature before cooking; this helps it to cook evenly. I recommend gently placing it in the simmering sauce for best results.
- Always cover the skillet to capture steam. This helps the fish cook through without drying out.
- Check for doneness by gently flaking the fish with a fork after about 10 minutes; it’s ready when it flakes easily.
- Keep an eye on the cooking time—thin fillets cook quickly, so stay attentive!
How to Make Fish Puttanesca
Ingredients You’ll Need:
For The Dish:
- 4 fillets of fish (such as salmon or cod)
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 tablespoon capers, rinsed and drained
- 1/2 cup black olives, pitted and sliced
- 1/2 cup green olives, pitted and sliced
- 1 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to cook, totaling around 35 minutes. You’ll spend a bit of time chopping and stirring, but it all comes together quickly for a delicious dinner!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the olive oil in a large skillet over medium heat. Once hot, add the chopped onion. Cook for about 5 minutes until the onion becomes soft and translucent. This adds a lovely base flavor to your dish!
2. Adding Garlic:
Next, stir in the minced garlic and let it cook for another 1-2 minutes. Keep an eye on it to make sure it doesn’t burn—garlic can go from delicious to burnt pretty quickly! You want it fragrant and lightly golden.
3. Making the Sauce:
Now it’s time to add the canned diced tomatoes (with the juices), capers, black olives, green olives, and red pepper flakes if you like a little spice. Stir everything together well, then let the sauce simmer on low heat for about 10 minutes. This helps the flavors meld and the sauce to thicken slightly.
4. Seasoning the Sauce:
After 10 minutes, taste your sauce. Add salt and black pepper to your liking. This is where you can adjust the flavors to suit your preference!
5. Cooking the Fish:
Gently place the fish fillets into the sauce, tucking them among the other ingredients. Cover the skillet and cook for around 10-15 minutes. The fish is done when it flakes easily with a fork—this means it’s perfectly cooked!
6. Finishing Touches:
Once the fish is cooked, sprinkle fresh parsley over the dish for brightness and flavor. Squeeze the juice of one lemon over the top to add a zesty kick!
7. Serving:
Your Fish Puttanesca is ready to serve! Dish it out hot, and don’t forget some crusty bread or pasta to soak up all that delicious sauce. Enjoy every bite!
Can I Use Different Types of Fish for This Recipe?
Absolutely! While salmon and cod work great, you can also use other firm fish like tilapia, snapper, or halibut. Just ensure the fish fillets are of similar thickness for even cooking.
What If I Don’t Have Capers?
No worries if you’re out of capers! You can substitute them with chopped green olives or use a splash of vinegar to provide a similar tart flavor. Just adjust the quantity according to your taste preference.
Can I Make This Dish in Advance?
Yes, you can prepare the sauce ahead of time! Just cook the sauce without the fish and refrigerate it for up to 3 days. When you’re ready to serve, reheat the sauce in a skillet, then add the fish and cook until it’s done.
How to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth if needed to prevent sticking. Enjoy it again with fresh crusty bread or pasta!
