Description

A quick and flavorful Italian-inspired Fish Puttanesca recipe featuring tender white fish fillets simmered in a robust tomato, olive, and caper sauce. Ready in just 30 minutes for a delicious weeknight meal.

Ingredients

4 white fish fillets (such as cod or halibut), about 6 oz each
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1/4 teaspoon red pepper flakes (optional)
1 can (14.5 oz) diced tomatoes
1/4 cup pitted black olives, sliced
2 tablespoons capers, rinsed
1/2 teaspoon dried oregano
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (optional, for garnish)
1 tablespoon lemon juice (optional)

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Instructions

Pat the fish fillets dry and season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook until softened, about 3–4 minutes.
Stir in the garlic and red pepper flakes, and cook for another 30 seconds until fragrant.
Add the diced tomatoes (with juices), olives, capers, and oregano. Simmer for 5 minutes to blend the flavors.
Gently nestle the fish fillets into the sauce. Cover and simmer for 8–10 minutes, or until the fish is cooked through and flakes easily with a fork.
Optional: Drizzle with lemon juice and garnish with chopped parsley before serving.
Serve hot with rice, crusty bread, or over pasta.

Notes

Use firm white fish like cod, halibut, or haddock for best results.
Adjust spice level by increasing or omitting red pepper flakes.
The sauce can be made ahead and reheated before adding fish.
Goes well with steamed vegetables or a fresh green salad.