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 cod, but you can use haddock, red snapper, halibut, or any firm white fish you prefer.
4 medium potatoes, peeled and cut into bite-size pieces.
1 T avocado oil
1 shallot, cut in half and thinly sliced
¼ t red pepper flakes
2 cloves garlic, minced
2 anchovy fillets
1 pint cherry tomatoes, quartered
2 anchovy fillets
1 pint cherry tomatoes, quartered
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)
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 400 degrees F.
Preheat oven to 400 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.
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, garlic, and anchovies.
Sauté another minute while breaking up the anchoview with a spoon.
Sauté another minute while breaking up the anchoview with a spoon.
Add the chopped tomatoes, rosemary, oregano, basil, olives, capers, lemon zest, lemon juice, and wine.
Season to taste with salt and pepper.
Let simmer for 5 to 7 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 8 to 10 minutes.
Place back in oven along with fish and bake both for 8 to 10 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
This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here
