Description
A quick and flavorful fish dish featuring a savory tomato sauce with olives and capers.
Ingredients
Scale
- 1.5 lb firm white fish fillets (cod, snapper, or halibut)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- 1/4 cup dry white wine (optional)
Instructions
- Season the fish fillets lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for 1 minute until fragrant. Do not let it brown.
- If using wine, add it to the skillet and let it reduce by half, about 2 minutes.
- Stir in the crushed tomatoes, olives, capers, oregano, and red pepper flakes. Bring the sauce to a simmer.
- Reduce the heat to low, cover the skillet, and cook for 5 minutes, allowing the flavors to combine.
- Gently place the seasoned fish fillets into the simmering sauce.
- Cover the skillet again and cook for 8 to 12 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time depends on fillet thickness.
- Taste the sauce and adjust salt and pepper if needed.
- Garnish with fresh parsley before serving.
Notes
- Serve this dish over pasta, rice, or with crusty bread to soak up the sauce.
- You can substitute the white fish with shrimp or chicken breast if desired.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 10
- Sodium: 650
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 38
- Cholesterol: 75
Keywords: fish, puttanesca, tomato sauce, olives, capers, quick dinner, white fish