Puttanesca Poached Fish
Puttanesca Poached Fish
Dive into this Puttanesca Poached Fish, where tender white fish soaks up a rich, garlicky tomato sauce loaded with briny olives, tangy capers, and a touch of anchovy for deep, savory flavor. Finished with a splash of Meyer Lemon Balsamic and fresh basil, each bite is a burst of Mediterranean goodness that will have you coming back for more!
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- Author
- Olivelle
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Servings
- 4
- Category
- Cuisine
Ingredients
- 1lb White Fish such as Cod, Halibut, or Tilapia, skin removed
- 3 tsp Sicilian Seasoning Salt, divided
- 3 Tbsp Basil Genovese Infused Olive Oil
- 1 Tbsp Garlic, freshly minced
- 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 Olives (green, black, or both), sliced
- 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, set aside.
- In a sauté pan over medium-low heat, add the Basil Genovese Infused Olive Oil, garlic, and anchovy paste, cooking until fragrant, 1–2 minutes.
- Pour in the wine, stirring until slightly reduced, 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.