Puttanesca Poached Fish
Puttanesca Poached Fish
Rated 5.0 stars by 1 users
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
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1lb White Fish, (Cod, Halibut, Tilapia), skin removed
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3 tsp Sicilian Seasoning Salt
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3 Tbsp Basil Genovese Infused Olive Oil
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1 Tbsp Freshly Minced Garlic
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1 ½ tsps Anchovy Paste
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⅓ cup Dry White Wine
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2 14.5 oz cans of Diced Tomatoes
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2 Tbsp Wild Garlic Dried Herb Blend
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¾ cup Sliced Olives (green, black, or both)
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2 Tbsp Capers, drained
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1 ½ Tbsp Meyer Lemon White Barrel Aged Balsamic
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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.