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–+ servings
Adriana Rose

Spicy Fish Puttanesca: Discover the Bold Flavor Today!

A bold and flavorful dish featuring white fish cooked in a spicy puttanesca sauce with tomatoes, olives, and anchovies.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 4 garlic cloves minced
  • 1 teaspoon red pepper flakes adjust to taste
  • 1 14-ounce can diced tomatoes
  • 1 2-ounce can anchovy fillets, drained and chopped
  • 1/2 cup pitted Kalamata olives halved
  • 2 tablespoons capers rinsed and drained
  • 1 teaspoon dried oregano
  • 1 pound white fish fillets such as cod or tilapia
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)
  • Lemon wedges for serving

Method
 

  1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
  2. Stir in the diced tomatoes, anchovies, olives, capers, and oregano. Bring the mixture to a simmer and cook for about 5-7 minutes, allowing the flavors to meld.
  3. Season the fish fillets with salt and pepper. Gently nestle the fillets into the sauce, spooning some of the sauce over the top. Cover the skillet and cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
  4. Remove from heat and garnish with fresh parsley. Serve with lemon wedges on the side.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 6gProtein: 30gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 14gCholesterol: 70mgSodium: 800mgFiber: 2gSugar: 4g

Notes

  • For a vegetarian option, substitute the fish with firm tofu and adjust cooking time accordingly.
  • Add a handful of fresh spinach or kale to the sauce during the last few minutes of cooking for extra nutrients and color.

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