White Fish Puttanesca Recipe
This recipe is perfect for the weeknight. It comes together in less than 30 minutes and has less than 10 ingredients. I like to serve this with brown rice, quinoa or a side of pasta.
Ingredients
- 4 6-ounce serving of firm white fish, cod,
- halibut, grouper.
- ½ tsp. sea salt
- Freshly ground black pepper
- 3 tbsp. extra virgin olive oil, divided
- 1 pint or about 280-300 grams cherry
- tomatoes, cut in half
- ⅓ cup pitted kalamata olives
- 2 tbsp. capers, drained and rinsed
- 3 cloves garlic, smashed and roughly
- chopped
- ½ tsp. red pepper flakes or 1 long red chili,
- minced
Instructions
- 1
If you have the time, bring the fish to room temperature for 45 minutes before cooking it.
- 2
Preheat the oven to 300˚F, see note at the bottom.
- 3
Season the fish fillets with salt and pepper.
- 4
Heat a large oven safe fry pan (I like cast iron) over medium high heat, add half the oil (see note at the bottom if you do not have an oven safe pan).
- 5
Add the chopped garlic, cook for 10-15 seconds and add the tomatoes, cook for 1 minute.
- 6
Add the olives, capers and red pepper flakes or chili pepper. Cook for an additional 5 minutes. Remove this mixture from the pan to a heat proof bowl, set aside.
- 7
Return the pan to the stovetop over high heat, add the remainder of the oil. Add the fish to the pan, flesh side down if there is skin on the fish. Sear the fish on one side for 2-3 minutes. Flip the fish to the second side, cook for 1-2 minutes. Add the tomato mixture back to the pan and place the pan in the oven for 10 minutes or until the fish flakes.
- 8
Serve hot. Serves 4
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make White Fish Puttanesca?
This White Fish Puttanesca recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 13 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this white fish puttanesca ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.