For a deeper flavor, use oil-cured olives instead of Kalamata. Remember to adjust the salt accordingly, as oil-cured olives are saltier. If you prefer a smoother sauce, you can use a can of crushed tomatoes instead of whole tomatoes. A squeeze of fresh lemon juice just before serving brightens the flavors and adds a lovely touch of acidity. Don't overcook the fish! It should be just cooked through and still moist. Feel free to add other vegetables to the sauce, such as bell peppers or zucchini, for added nutrition and flavor.
Fish Puttanesca
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PREP TIME5 mins
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COOK TIME25 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS9
A Mediterranean-inspired delight! Flaky white fish simmers in a vibrant, briny puttanesca sauce, a symphony of tomatoes, olives, capers, and garlic, served atop a bed of perfectly cooked spaghetti. A quick and satisfying meal that brings the taste of the Italian coast to your table.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol132 mg
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Fiber5 g
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Protein47 g
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Saturated Fat4 g
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Sodium777 mg
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Sugar6 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions, about 10-12 minutes, or until al dente.
02
StepWhile the pasta cooks, heat olive oil in a large, heavy-bottomed skillet over medium-low heat until shimmering.
03
StepAdd capers, anchovy paste, garlic, and red pepper flakes (if using) to the skillet. Cook, stirring frequently, until the garlic is fragrant and softened, about 2-3 minutes.
04
StepDrain off 1/2 cup of the liquid from the canned tomatoes and discard. Gently crush the remaining tomatoes with your hands and add them to the skillet along with the remaining juice. Stir in the sliced olives and minced parsley. Season generously with salt and pepper.
05
StepBring the sauce to a gentle simmer, then carefully nestle the fish filets into the sauce. Reduce heat to low, ensuring the sauce is bubbling very gently, not boiling vigorously.
06
StepCover the skillet and cook until the fish is cooked through and flakes easily with a fork, about 8-10 minutes, depending on the thickness of the filets. Spoon the sauce over the fish a few times during cooking. The internal temperature of the fish should reach 145°F (63°C).
07
StepDrain the spaghetti and divide it evenly among four serving bowls. Top each portion with a fish filet and a generous ladle of puttanesca sauce. Garnish with fresh parsley sprigs, if desired, and serve immediately.
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RECIPE REVIEWS
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Benton Jacobs
Jul 1, 2025Absolutely delicious! The sauce was so flavorful, and the fish was perfectly cooked. I'll definitely be making this again!
Lupe Ebert
Jun 30, 2025My family loved this dish! Even my kids, who are usually picky eaters, enjoyed it. Thank you for sharing!
Elian Little
Jun 29, 2025Next time, I'll add a pinch of sugar to the sauce to balance the acidity of the tomatoes.
Cleo Rempel
Jun 26, 2025I loved how quick and easy this recipe was. It's perfect for a weeknight meal. I used haddock instead of cod, and it worked great.
Shaniya Hansen
Jun 22, 2025The anchovy paste adds such a unique depth of flavor to the sauce. I was a little hesitant at first, but it was amazing!