Fish Puttanesca
Ingredients
Portions
4
Units
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4
tbsp
olive oil
3
garlic cloves
3
anchovy fillets
0
glass
dry white wine
1
can
crushed tomatoes
oregano
basil
1
cup
halved, pitted olives
2
tbsp
capers
6
yellowtail flounder fillets
1
tsp
sea salt
No items found.
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4
tbsp
olive oil
olive oil
3
garlic cloves
garlic cloves
3
anchovy fillets
anchovy fillets
0
glass
dry white wine
dry white wine
1
can
crushed tomatoes
crushed tomatoes
oregano
oregano
basil
basil
1
cup
halved, pitted olives
halved, pitted olives
2
tbsp
capers
capers
6
yellowtail flounder fillets
yellowtail flounder fillets
1
tsp
sea salt
sea salt
No items found.
No items found.
No items found.
Directions
- In a large ovenproof skillet or braising pan, heat the oil over medium heat until bubbling.
- Add the garlic and anchovies, breaking them up with a wooden spoon as they cook into the butter, about 1-2 minutes.
- Stir in the white wine or vinegar and cook until slightly reduced, about 4 minutes. Add the tomatoes.
- Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until the tomatoes are broken down, and the sauce begins to thicken. Add the olives and capers, and stir to incorporate.
- Season the fish with salt and nestle it into the sauce. Let the fish simmer in the sauce for about 4 minutes.
- Season with oregano and basil.
- Serve the fish along with the sauce. It pairs well with rice pilaf, a salad, or garlic bread.
