Puttanesca White Fish

why make this recipe

Puttanesca White Fish is a delightful dish that combines classic Italian flavors with straightforward cooking. The blend of tomatoes, olives, and capers creates a rich and savory sauce that complements the mild taste of the fish perfectly. This recipe is not only quick to prepare but also healthy and packed with nutrients, making it a great option for any meal.

Thank you for reading this post, don't forget to subscribe!

how to make Puttanesca White Fish

Ingredients:

• 2 white fish fillets (such as cod or tilapia)
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons capers
• 1/2 cup black olives, sliced
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• Fresh parsley, for garnish

Directions:

1. Heat olive oil in a skillet over medium heat.
2. Add minced garlic and sauté until fragrant.
3. Stir in the diced tomatoes, capers, black olives, red pepper flakes, salt, and pepper.
4. Bring the sauce to a simmer and let cook for about 10 minutes.
5. Add the fish fillets to the skillet, spooning some sauce over them.
6. Cover and cook for about 10-15 minutes, or until the fish is cooked through and flakes easily.
7. Serve garnished with fresh parsley.

how to serve Puttanesca White Fish

Serve Puttanesca White Fish hot, straight from the skillet. It pairs well with a side of rice, pasta, or crusty bread to soak up the delicious sauce. A simple green salad with lemon vinaigrette can also complement the flavors nicely.

how to store Puttanesca White Fish

To store leftovers, let the dish cool completely. Place it in an airtight container and refrigerate for up to 2 days. You can reheat it gently in the microwave or on the stovetop, adding a splash of water if needed to prevent it from drying out.

tips to make Puttanesca White Fish

• Ensure the olive oil is hot before adding the garlic to maximize its flavor.
• Use fresh fish for the best taste, but frozen fillets can also work well.
• Adjust the amount of red pepper flakes to suit your spice preference.
• Feel free to add other vegetables like bell peppers or spinach to the sauce for extra nutrition.

variation

You can make this recipe with different types of fish, such as salmon or snapper. Additionally, for a lighter option, consider using less olive oil or choosing a low-sodium version of the diced tomatoes.

FAQs

Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Just chop them finely, and you might need to cook them a bit longer to break them down into a sauce.

Is this dish spicy?
The dish has a hint of spice from the red pepper flakes, but you can adjust the amount to make it milder or skip it altogether if you prefer a non-spicy version.

Can I make this recipe ahead of time?
Yes, you can prepare the sauce in advance and keep it in the fridge. Just add the fish and cook it fresh right before serving for the best texture.

Print