Pesce Puttanesca

There are some dishes that taste like they took hours to prepare but come together in less than 30 minutes. This Pesce alla Puttanesca is one of them. Every bite delivers a balance of sweetness, acidity, saltiness, and richness.

This version is lighter than the traditional pasta-based puttanesca and lets the fish take center stage. It's elegant enough for company but simple enough for a weeknight dinner, and perfect for a hot summer meal.

You will need:

2 cod or grouper fillets (5–7 ounces each)

Salt and freshly ground black pepper

2 tablespoons olive oil

4 anchovy fillets packed in oil

3 garlic cloves, thinly sliced

¼–½ teaspoon red pepper flakes

½ cup Castelvetrano olives, pitted and halved

2 tablespoons capers, drained

1 cup cherry tomatoes, halved

¼ cup dry white wine

2 tablespoons fresh parsley, chopped

Pat the fish dry and season both sides lightly with salt and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the fish for about 3–4 minutes per side until lightly golden. Remove to a plate. Reduce heat to medium and add the remaining olive oil. Add the anchovies and mash them with a wooden spoon as they cook. Within a minute they will dissolve into the oil.

Add garlic and red pepper flakes and cook for 30 seconds until fragrant. Stir in the olives, capers, and cherry tomatoes. Cook for 4–5 minutes, gently pressing some of the tomatoes to release their juices. Pour in the white wine and simmer for 2–3 minutes until slightly reduced. Return the fish to the skillet and spoon the sauce over the fillets. Cover and cook another 3–5 minutes until the fish flakes easily.

Finish with fresh parsley and serve immediately.