Seared Fish in Puttanesca Sauce

Juicy seared cooked in Puttanesca sauce with olives, capers and fresh basil is a delicious, easy dinner recipe that’s ready in 20 minutes.

Seared Fish in Puttanesca Sauce

Ingredients

  • Extra virgin olive oil.
  • Fresh garlic cloves.
  • Anchovy fillets.
  • Chilli flakes/red pepper flakes.
  • Chopped tomatoes. I used canned tomatoes but you can use fresh, seasonal tomatoes too. If you can find San Marzano tomatoes, I would highly suggest using them as their flavor is unmatched.
  • Pitted olives. I used Kalamata olives but use any olives of your choice.
  • Capers.
  • White fish. Halibut, hake, kingklip, cod, bass, snapper, etc.
  • Salt and black pepper.
  • Fresh basil, to serve. Fresh parsley can be substituted.
  • Fresh chilli, optional.

How to make Puttanesca sauce

In a large skillet or pan set over medium high heat, heat the olive oil then cook the sliced garlic, anchovies and chilli flakes for a minute until fragrant. Pour in the tomatoes and stir in the olives and capers. Season to taste with salt and pepper then allow to simmer for 5-7 minutes. At this stage the puttanesca sauce can be served with pasta or you can serve it with any protein of your choice. I seared fish in the pan before making the tomato sauce but you can make Chicken Puttanesca, Shrimp Puttanesca, etc. with this sauce recipe.

How to make Pasta Puttanesca

Bring a large pot of salted water to a boil then add pasta of your choice. Spaghetti, linguine, etc. all work well. Add the pasta to the boiling water then cook for 8-10 minutes until al dente. Drain the pasta, reserving a cup of the water, then toss the pasta with the sauce. Add a few tablespoons of the pasta cooking water and serve.

Can I make this ahead?

This puttanesca sauce recipe is a delicious make-ahead recipe. The sauce can be made a week in advance and kept in an airtight container in the fridge. It freezes well too and can be frozen for up to 3 months.

Seared fish in puttanesca sauce in pan with spoon on table top.

Easy fish recipes

Seared fish in Puttanesca sauce

Seared fish in Puttanesca sauce

Juicy seared cooked in Puttanesca sauce with olives, capers and fresh basil is a delicious, easy dinner recipe that's ready in 20 minutes. 
5 from 2 votes
Print Pin Rate
Course: Dinner
Cuisine: Italian
Keyword: pan seared fish, Puttanesca, Puttanesca sauce
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: 336kcal
Author: Alida Ryder
Servings: 4

Ingredients

  • 800 g (1½lb) white fish fillets
  • 3 tbsp olive oil
  • salt and black pepper to taste
  • 3 garlic cloves thinly sliced
  • 4 anchovy fillets
  • ½ tsp chilli flakes / red pepper flakes
  • 400 g (14oz) chopped tomatoes
  • ½ cup water
  • ½ cup pitted olives
  • 2 tbsp capers
  • fresh basil to serve
  • fresh chillies to serve (optional)

Instructions

  • Heat a large skillet over medium-high heat.
  • Drizzle the fish with 2 tablespoons olive oil and season with salt and pepper.
  • Add the fish to the pan and sear for 1-2 minutes per side until golden brown. Remove from the pan and set aside.
  • In the same pan, add the remaining oil then add the sliced garlic, anchovy fillets and chilli flakes and cook for a minute until fragrant.
  • Add the tomatoes to the pan and stir in the olives and capers. Add half a cup of water and season with salt and pepper then simmer for a few minutes.
  • Add the fish and cook for another 2-3 minutes until the fish is cooked through.
  • Scatter over fresh basil and chopped chillies (optional) and serve.

Nutrition

Calories: 336kcal | Carbohydrates: 6g | Protein: 42g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 102mg | Sodium: 627mg | Potassium: 825mg | Fiber: 2g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 2mg