Category
Main Dish
Cuisine
Mediterranean
Author:
Olivelle
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
This Puttanesca Poached Fish is a mouthwatering blend of tender, flaky white fish nestled in a rich, garlicky tomato sauce brimming with briny olives, tangy capers, and a touch of anchovy for depth. Finished with fresh basil and a hint of Meyer Lemon Balsamic, each bite delivers a burst of bold Mediterranean flavors sure to delight.
Ingredients
- 1lb White Fish, (Cod, Halibut, Tilapia), skin removed
- 3 tsp Sicilian Seasoning Salt
- 3 Tbsp Basil Genovese Infused Olive Oil
- 1 Tbsp Freshly Minced Garlic
- 1 ½ tsps Anchovy Paste
- ⅓ cup Dry White Wine
- 2 14.5 oz cans of Diced Tomatoes
- 2 Tbsp Wild Garlic Dried Herb Blend
- ¾ cup Sliced Olives (green, black, or both)
- 2 Tbsp Capers, drained
- 1 ½ Tbsp Meyer Lemon White Barrel Aged Balsamic
- ¼ cup Basil, chiffonade
Directions
- Preheat the oven to 400°F and position a rack in the center.
- Pat the fish dry and cut it into 3-inch fillets. Season with 2 teaspoons of Sicilian Seasoning Salt.
- In a sauté pan over medium-low heat, add Basil Genovese Infused Olive Oil. Stir in the garlic and anchovy paste, cooking until fragrant, about 1–2 minutes.
- Pour in the wine, stirring until it combines with the anchovy paste and slightly reduces, about 4 minutes.
- Add the tomatoes, Wild Garlic Dried Herb Blend, and the remaining 1 teaspoon of Sicilian Seasoning Salt. Increase the heat to medium, bring the sauce to a simmer, and cover. Cook, stirring occasionally, for about 10 minutes, until the tomatoes break down and the sauce thickens.
- Stir in the olives, capers, and Meyer Lemon White Barrel Aged Balsamic.
- Add the fish to the sauce, then transfer the pan to the oven. Bake uncovered for 10-15 minutes, or until the fish is flaky.
- Plate the fish with the sauce and garnish with fresh basil.
