This savory Fish Puttanesca features tender white fish fillets simmered in a rich tomato-based sauce with garlic, olives, capers, and anchovies. A bold and briny Mediterranean favorite that’s easy enough for weeknights yet elegant enough for entertaining.
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.