Fish Puttanesca

recipe Detail


This fish puttanesca, served over spaghetti, comes together quickly. Normally, puttanesca sauce, simple but robust, doesn’t include a protein, but it’s easy to add some cod filets, and the addition barely influences the cooking time. Any mild white fish will be just fine in this dish.


- 4 tilapia fillets

- 1 tbsp olive oil

- Salt and pepper

- 1 tsp dried oregano

- 1 tsp dried basil

- 1 tsp dried thyme

- 4 cloves garlic, minced

- 1 small onion, diced

- 1 can (14.5 oz) diced tomatoes

- 1/4 cup pitted Kalamata olives, chopped

- 2 tbsp capers

- 1/4 cup fresh parsley, chopped


1. Start by preheating your oven to 375°F (190°C).


2. Season both sides of the tilapia fillets with salt, pepper, dried oregano, dried basil, and dried thyme.


3. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Once hot, add the seasoned tilapia fillets and cook for 2-3 minutes on each side, until lightly golden. Remove the fillets from the skillet and set aside.


4. In the same skillet, add the minced garlic and diced onion. Sauté for 2-3 minutes, until fragrant and softened.


5. Pour in the can of diced tomatoes (including the liquid) and bring to a simmer. Allow to cook for about 5 minutes, until the sauce begins to thicken.


6. Add the chopped Kalamata olives and capers to the skillet and stir to combine. Let the sauce cook for another 2-3 minutes.


7. Place the cooked tilapia fillets back into the skillet, nestling them into the sauce.


8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the fish is fully cooked and flakes easily with a fork.


9. Once done, remove the skillet from the oven and sprinkle freshly chopped parsley over the top.


10. Serve the fish puttanesca hot, either on its own or over a bed of cooked pasta or rice. Enjoy!

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