Saturday, March 18, 2017


You can make this meal in 30 minutes. Chop up everything and place it on a platter so it is ready to add to the skillet. We love Spaghetti alla Puttanesca and this sauce is excellent over fish. I made this with halibut, but you can use haddock, cod, red snapper, or any firm fish you prefer. 

4 medium potatoes, peeled and cut into bite-size pieces.
1 T extra-light olive oil or avocado oil
1 shallot, cut in half and thinly sliced
¼ t red pepper flakes (optional)
1 clove garlic, minced
1 handful cherry tomatoes, quartered
2 anchovy fillets, mashed or about ½-inch anchovy paste (optional, but important)
1 T chopped fresh rosemary leaves
1 T chopped fresh oregano leaves
1 T chopped fresh basil
½ cup pitted and coarsely chopped Italian black olives (I use gaeta olives)
2 T capers
Zest and juice of ½ lemon
A splash or two of dry white wine, (I use Pinot Grigio)
1 T unsalted butter
Sea salt and freshly ground black pepper
¼ cup chopped Italian parsley

2 fish fillets, about 6 to 8 ounces each

Lemon slices, for garnish

Preheat oven to 425 degrees F.
Place potatoes in a cast-iron skillet and drizzle with oil and season with salt and pepper.
Roast for 15 minutes while you make the Puttanesca Sauce.

Puttanesca Sauce
In a skillet, add the oil and sauté the shallot for 2 minutes.
Add the red pepper flakes and garlic and sauté another minute.
Add the chopped tomatoes, rosemary, oregano, basil, olives, capers, lemon zest, and lemon juice. 
Next add the wine, and finally the butter.
Season to taste with salt and pepper.
Let simmer for 2 minutes only.
Stir in parsley, turn off heat and set aside.

Place fish on a baking sheet and drizzle with a little oil.
Season to taste with salt and pepper.

Remove potatoes from oven and scrape up any potatoes with a metal spatula that are stuck to the bottom of the skillet. Place back in oven along with fish and bake both for 12 to 15 minutes.
The fish should be flaky when pierced with a fork.

Using a spatula, add a fillet of fish to each plate and add a side of potatoes.

Briefly reheat sauce and spoon some over each fillet.

Serves 2

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