Fish Puttanesca is a bold, savory Mediterranean dish where tender white fish fillets are simmered in a rich tomato-based sauce infused with olives, garlic, capers, and anchovies. This classic Italian-inspired recipe is perfect for those who enjoy complex, briny flavors balanced with the delicate texture of flaky fish. Best of all, it’s quick and easy to prepare, making it suitable for both busy weeknights and elegant dinners.
Why You’ll Love This Mediterranean Delight
This dish isn’t just delicious—it’s a flavor-packed meal that’s wholesome, easy, and versatile. Here are a few reasons to make this recipe part of your regular rotation:
Explosive flavor profile
The sauce features a robust combination of savory, tangy, and briny ingredients. Garlic, capers, anchovies, and olives come together to create a symphony of bold Mediterranean flavors that enhance the fish beautifully.
Ready in under 30 minutes
Perfect for hectic evenings, this dish goes from stovetop to table in less than half an hour—without sacrificing flavor.
Nutritious and balanced
White fish is low in fat and high in protein, while the tomato-based sauce is packed with antioxidants, vitamins, and heart-healthy fats from olive oil and olives.
Flexible with fish options
You can use cod, halibut, tilapia, or snapper—or even switch to salmon for a richer twist.
One-pan cleanup
This is a true one-skillet wonder—minimal mess, maximum flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Fish:
- 4 white fish fillets (cod, halibut, snapper, or tilapia work well)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ½ teaspoon smoked paprika (optional, for added depth)
For the Puttanesca Sauce:
- 2 tablespoons olive oil
- 4 garlic cloves, finely minced
- 4 anchovy fillets, finely chopped (optional, but recommended for umami richness)
- ¼ teaspoon crushed red pepper flakes (adjust to taste)
- 1 can (14 ounces) diced tomatoes
- â…“ cup Kalamata olives, pitted and sliced
- 2 tablespoons capers, drained
- 1 teaspoon dried oregano
- ½ teaspoon sugar (optional, to balance acidity)
- 2 tablespoons chopped fresh parsley (plus more for garnish)
- Lemon wedges (for serving)
Instructions
1. Season the Fish
Pat the fish fillets dry using paper towels—this helps them sear properly. Season both sides with salt, pepper, and a pinch of smoked paprika for extra depth of flavor.
2. Sear the Fish
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the fish fillets and sear for 3–4 minutes per side, or until golden and just cooked through. Carefully remove the fish from the skillet and set aside.
3. Start the Sauce
In the same skillet, add another 2 tablespoons of olive oil. Reduce the heat slightly and add minced garlic, anchovies (if using), and crushed red pepper flakes. Sauté for 1–2 minutes until the garlic is aromatic and the anchovies have melted into the oil.
4. Add Tomatoes, Olives & Capers
Stir in the diced tomatoes (with their juices), sliced olives, capers, oregano, and a pinch of sugar if needed. Let the sauce simmer uncovered for 5–7 minutes to allow it to reduce slightly and intensify in flavor.
5. Combine with the Fish
Return the seared fish fillets to the skillet. Nestle them gently into the sauce and spoon some of the sauce over the top. Simmer for an additional 2–3 minutes, just long enough to reheat the fish and meld the flavors.
6. Garnish and Serve
Sprinkle fresh parsley over the finished dish and serve with lemon wedges on the side. This dish pairs beautifully with crusty bread, pasta, rice, or roasted vegetables.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Creative Variations
Add more spice
For those who love heat, add extra red pepper flakes or a touch of cayenne pepper. You can also stir in a dash of hot sauce for an added kick.
Boost the vegetables
Add sautéed spinach, zucchini ribbons, or artichoke hearts to bulk up the sauce and introduce new textures.
Low-carb twist
Serve over cauliflower rice, spiralized zucchini noodles, or even mashed cauliflower for a lower-carb meal that doesn’t skimp on flavor.
Try different herbs
Swap parsley for fresh basil, thyme, or oregano to customize the herbal notes.
Make it anchovy-free
If you’re not a fan of anchovies, simply leave them out. The capers and olives still offer plenty of briny character.
Storage and Reheating Tips
Refrigeration
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Gently warm the fish and sauce in a skillet over low heat. Add a splash of water or broth if the sauce has thickened too much.
Freezing
While cooked fish is best fresh, the sauce can be frozen for up to 3 months. Thaw and reheat the sauce, then add freshly cooked fish when ready to serve.
Fish Puttanesca
Ingredients
- 4 white fish fillets (cod, halibut, or snapper)
- 2 tbsp olive oil plus more as needed
- 4 cloves garlic minced
- 4 fillets anchovies chopped, optional
- 1/4 tsp crushed red pepper flakes
- 1 can diced tomatoes 14 oz / 400g
- 1/3 cup Kalamata olives sliced
- 2 tbsp capers rinsed and drained
- 2 tbsp fresh parsley chopped, plus more for garnish
- to taste salt and pepper
- 4 wedges lemon for serving
Instructions
- Pat the fish fillets dry using paper towels. Season both sides with salt and pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Sear the fish for 2–3 minutes per side until golden and just cooked through. Remove from the skillet and set aside.
- In the same skillet, add a bit more olive oil if needed. Sauté garlic, anchovies (if using), and crushed red pepper flakes until fragrant, about 1 minute.
- Add the diced tomatoes, olives, and capers to the skillet. Stir and simmer for 5–7 minutes, allowing the sauce to slightly reduce and the flavors to develop.
- Return the seared fish fillets to the skillet. Spoon the sauce over the top and simmer for 2–3 more minutes to heat through.
- Sprinkle chopped parsley over the fish, garnish with lemon wedges, and serve immediately.
Nutrition
Frequently Asked Questions
What’s the best fish for Puttanesca?
Any firm, flaky white fish works well—cod, halibut, tilapia, or snapper. Even swordfish or salmon can be used for a richer alternative.
Can I skip the anchovies?
Yes, anchovies are optional. That said, they melt into the sauce and add a subtle umami flavor that enhances the dish without making it taste fishy.
Is this dish spicy?
The heat level is mild to moderate depending on how much red pepper you use. You can scale it up or down to suit your taste.
Can I use fresh tomatoes?
Yes, chopped fresh tomatoes are a great option, especially in summer. However, you may need to simmer the sauce longer to achieve the desired thickness.
What sides pair best with Fish Puttanesca?
Crusty sourdough, pasta, or herbed rice are all great choices. For a lighter option, pair it with a crisp green salad or roasted veggies.
Can I make this with salmon?
Absolutely. Salmon adds richness and works beautifully with the bold sauce. Just adjust the cook time depending on the thickness of your fillets.
How do I keep the fish from falling apart?
Handle gently when flipping and placing it back into the sauce. Use a wide spatula and avoid overcooking.
Can I thicken the sauce?
Simmer it a bit longer to reduce, or stir in a spoonful of tomato paste for added body.
Can I make the sauce ahead of time?
Yes! The Puttanesca sauce can be made a day or two ahead. Store in the fridge and reheat gently before adding freshly seared fish.
Conclusion
Fish Puttanesca offers a satisfying medley of bold, savory Mediterranean flavors in a dish that’s both elegant and easy to make. With its rich tomato sauce, briny capers, and perfectly cooked fish, it’s a recipe you’ll return to time and again—whether you’re cooking for yourself or entertaining guests. Try this flavorful, wholesome meal tonight for a delicious escape to the Mediterranean coast.
