One-Pan Weeknight Fish Puttanesca
This easy one-pan recipe features succulent fish cooked in a savory puttanesca sauce with tomatoes, olives, capers, and garlic, perfect for a quick weeknight meal.
Equipment
- Paper towels
- Large oven-safe skillet or pan
Ingredients
Main
- 1.5 lbs white fish fillets (cod, snapper, or halibut)
- 1 can (28 ounce) diced tomatoes (fire-roasted if desired)
- 1/2 cup Kalamata olives, pitted and roughly chopped
- 2 tablespoons capers, drained
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
Cooking
- Pat the fish fillets dry with paper towels and season them with salt and pepper; chop the olives and mince the garlic.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat, then add the minced garlic and red pepper flakes and cook for about 1 minute until fragrant.
- Pour in the canned diced tomatoes, bring to a simmer, then stir in the olives and capers; simmer for 5-7 minutes to meld and thicken the flavors.
- Gently place the seasoned fish fillets into the simmering sauce.
- Cover the pan and cook for 8-12 minutes, or until the fish is opaque and flakes easily.
- Remove from heat, sprinkle with fresh chopped parsley, and drizzle with extra virgin olive oil before serving.
Notes
The cooking time for fish may vary depending on thickness. Always ensure fish is cooked through and flakes easily. For an extra kick, increase the red pepper flakes. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.