FISH PUTTANESCA
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Unrated
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
4 people
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Calories
350 kcal
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Course
Main Course
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Cuisine
Italian
FISH PUTTANESCA
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This Fish Puttanesca is a flavorful and vibrant dish featuring flaky white fish cooked in a tangy, briny puttanesca sauce. It's a quick and easy meal perfect for a weeknight dinner.
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Ingredients
- white fish fillet cod, haddock, snapper, or similar; cut into 4 portions; 1 pound
- olive oil
- garlic 2 cloves, minced
- crushed tomatoes 28 ounce can
- kalamata olives pitted and halved, ½ cup
- capers drained, ¼ cup
- anchovy fillets finely chopped, 2 tablespoons, optional, adds authentic flavor
- oregano dried; 1 teaspoon
- red pepper flakes optional, for heat
- salt to taste
- black pepper to taste
- fresh parsley chopped, 2 tablespoons
- cooked pasta optional, spaghetti, linguine, or similar
Instructions
- Prepare the sauce: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute, until fragrant. Be careful not to burn the garlic.
- Add remaining sauce ingredients: Add the crushed tomatoes, olives, capers, anchovies (if using), oregano, red pepper flakes (if using), salt, and pepper. Stir well and bring to a simmer. Cook for 10-15 minutes, allowing the sauce to thicken slightly.
- Cook the fish: Season the fish fillets with salt and pepper. Add the fish to the skillet with the puttanesca sauce. Cook for 3-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of the fillets.
- Add parsley: Stir in the chopped parsley just before serving.
- Serve: Serve the fish puttanesca immediately. You can serve it over cooked pasta, if desired, or with crusty bread for dipping into the sauce.
Notes
- Fish: Choose a white fish that is flaky and holds its shape well during cooking.
- Anchovies: Anchovies are a traditional ingredient in puttanesca sauce and add a savory, umami flavor. If you don't like anchovies, you can omit them, but the flavor will be slightly different.
- Olives: Kalamata olives are preferred for their rich flavor, but you can use other types of olives if you prefer.
- Capers: Capers add a briny, salty flavor to the sauce.
- Spice Level: Adjust the amount of red pepper flakes to your liking.
- Pasta: If serving with pasta, cook the pasta according to package directions while the sauce is simmering.
Nutrition Information
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Calories
350kcal
(18%)
Carbohydrates
15g
(5%)
Protein
25g
(50%)
Fat
15g
(23%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
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