Fish Puttanesca

The origins of Puttanesca sauce are as colorful as its flavors, believed to have emerged from the bustling streets of Naples, Italy, in the mid-20th century. The term "Puttanesca" is often translated to "in the style of the prostitute," hinting at its quick and easy preparation, ideally suited for those who found themselves in need of a hearty meal after a long day's work. This piquant sauce, characterized by its bold flavors, typically combines tomatoes, garlic, olives, and capers, making it a staple in Italian households. As Italian cuisine continues to evolve, the traditional Puttanesca has found a delightful seafood counterpart: Fish Puttanesca.

Discover the deliciousness of Fish Puttanesca, a vibrant Italian dish merging flaky white fish with a tangy, robust sauce made from crushed tomatoes, garlic, olives, and capers. Perfect for busy weeknights or special occasions, this nutritious meal is easy to prepare and packed with flavor. Impress your family and guests with this seafood twist on a classic, offering both health benefits and delightful taste. #FishPuttanesca #ItalianCuisine #EasyDinner #HealthyRecipes #SeafoodLovers

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Ingredients

4 fillets of white fish (such as cod or snapper)

Salt and black pepper, to taste

2 tbsp olive oil

4 cloves garlic, minced

1 can (14 oz) crushed tomatoes

1/4 cup Kalamata olives, pitted and chopped

2 tbsp capers, drained

1 tsp red pepper flakes (adjust to taste)

1 tsp dried oregano

1 tbsp fresh parsley, chopped (for garnish)

Cooked pasta (such as spaghetti or linguine), for serving

Zest of 1 lemon (optional)

Instructions

Prepare the Fish: Season both sides of the fish fillets with salt and black pepper.

Cook the Fish: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the fish fillets and cook for about 3-4 minutes on each side or until they are golden brown and cooked through. Remove the fish from the skillet and set aside.

Make the Sauce: In the same skillet, add another tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn it.

Add Ingredients: Pour in the crushed tomatoes, and stir in the chopped olives, capers, red pepper flakes, and dried oregano. Reduce the heat to medium and let the sauce simmer for about 5-7 minutes until it thickens slightly.

Combine: Return the cooked fish to the skillet, spooning some of the sauce over the top. Let it simmer together for another 2-3 minutes to heat through.

Serve: Serve the fish on a bed of pasta, generously topped with the puttanesca sauce. Garnish with fresh parsley and lemon zest if using.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4