fish puttanesca

This recipe is just about the tastiest thing you can do with a couple of hunks of white fish, says Matt.

This recipe is an edited extract from Matt Preston's book, The Simple Secrets To Cooking Everything Better (Pan Macmillan, $39.99). Available in stores and online.

Matt Preston's super easy fish puttanesca

Extra virgin olive oil

Salt flakes and black pepper

fish

baby fennel bulb, finely sliced (young fronds reserved)

½ red onion, sliced

cherry tomatoes, pierced

garlic cloves, smashed

thyme

(1 cup) crushed tomatoes

milliliters white wine

sugar

1½ tbs red wine vinegar

pitted kalamata olives

capers,

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Puttanesca sauce—not just for pasta anymore! This briny, savory, easy white fish puttanesca recipe is so gorgeous and delicious, you’d never guess that it only takes about 30 minutes to make.

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Fish Puttanesca

Tbsp unsalted butter, cut into 4 pieces or 4 Tbsp olive oil

garlic, chopped

anchovy fillets, oil

dry white wine, such as Sauvignon Blanc

oregano

Tbsp capers, drained

lbs mild, white fish

tsp sea salt

basil

red pepper flakes,

garlic bread, for serving, optional

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Heat oven to 400°F.In a large ovenproof skillet or braising pan, heat the butter or oil over medium heat, until bubbling

Add the garlic and the anchovies, breaking them up with a wooden spoon, as they cook into the butter, about 1-2 minutes.Stir in the white wine and cook until slightly reduced, about 4 minutes

Add the tomatoes (crushing them with your hands)

Season with oregano and thyme.Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until the tomatoes are broken down and sauce begins to thicken

Add the olives, capers and stir to incorporate

Season the fish with salt and nestle it in the sauce.Place the skillet or pan in the oven and cook until fish is cooked through and easily flakes with a fork

The timing of this step will differ depending on the size and thickness of your fish (do not over cook your fish) about 6 to 12 minutes.Remove from oven, spoon some of the sauce over the fish

Sprinkle with fresh basil and red pepper flakes

We like to serve with rice pilaf, a salad or garlic bread.

I made this tonight and it was amazing. We had our 9 year old nephew over tonight. He wanted this over the chicken wings we bought for him. 

This is getting added to the recipe book.

Simple, elegant and a mouthful of flavours.  Yum

Made this this weekend and it was absolutely bomb. My 7 and 10 year olds both raved, as did my picky mother! It took the full 12 minutes for us to cook our cod, but it came out delicious. I'm finding all your recipes to be so accessible for this beginner cook. Thank you so much!

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