Fish Puttanesca

• servings: 4 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

4 tablespoons unsalted butter, cut into 4 pieces

6 cloves garlic, chopped

3 anchovy fillets

⅓ cup dry white wine, such as sauvignon blanc

1 (28-ounce) can whole tomatoes, preferably San Marzano, crushed

½ teaspoon dried oregano

½ teaspoon dried thyme

½ cup black or Castelvetrano olives (about 15 to 20), halved and pitted

2 tablespoons capers, drained

1½ pounds white fish, such as cod, halibut, or tilapia, skin removed, cut into 4 equal pieces

¾ teaspoon sea salt

¼ cup chopped fresh basil or flat leaf parsley, (optional)

Red pepper flakes, for serving (optional)

Garlic bread, store-bought or homemade, for serving (optional)

Directions

Preheat oven

Preheat the oven to 400°F with a rack in the center position.

Cook anchovies

Melt the butter in a large ovenproof skillet or braising pan over medium heat. Once the butter is bubbling, add the garlic and anchovies. Cook, stirring to break up the anchovies, until fragrant 1 to 2 minutes.

Simmer the sauce

Stir in the wine and cook until slightly reduced, about 4 minutes. Add the tomatoes, oregano, and thyme. Bring the sauce to a simmer. Cook, stirring occasionally, for about 10 minutes, or until the tomatoes are broken down and the sauce begins to thicken. Stir in the olives and capers.

Cook the fish

Season the fish with salt. Add it to the skillet with the sauce. Transfer the skillet to the oven and cook until the fish is opaque and flakes easily with a fork, 8-10 minutes. See Note. Remove from the oven.

Serve

Divide the fish among 4 plates. Spoon the sauce over the fish and sprinkle with basil and red pepper flakes, if using. Serve with garlic bread on the side if desired.

Nutrition

• Calories: 359
• Total Fat: 18 g
• Saturated Fat: 7 g
• Cholesterol: 103 mg
• Sodium: 678 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 33 g