Author: Olivelle
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Dive into this Puttanesca Poached Fish, where tender white fish soaks up a rich, garlicky tomato sauce loaded with briny olives, tangy capers, and a touch of anchovy for deep, savory flavor. Finished with a splash of Meyer Lemon Balsamic and fresh basil, each bite is a burst of Mediterranean goodness that will have you coming back for more!
Ingredients:
- 1lb White Fish such as cod, halibut, or tilapia, skin removed
- 3 tsp Sicilian Seasoning Salt, divided
- 3 tbsp Basil Genovese Infused Olive Oil
- 1 tbsp garlic, freshly minced
- 1 1/2 tsps anchovy paste
- 1/3 cup dry white wine
- 2 14.6 ounce can of diced tomatoes
- 2 tbsp Wild Garlic Dried Herb Blend
- 3/4 cup olives (green, black, or both), sliced
- 2 tbsp capers, drained
- 1 1/2 tbsp Meyer Lemon White Barrel Aged Balsamic
- 1/4 cup Basil, chiffonade
Directions:
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Preheat the oven to 400°F and position a rack in the center.
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Pat the fish dry and cut it into 3-inch fillets. Season with 2 teaspoons of Sicilian Seasoning Salt, set aside.
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In a sauté pan over medium-low heat, add the Basil Genovese Infused Olive Oil, garlic, and anchovy paste, cooking until fragrant, 1–2 minutes.
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Pour in the wine, stirring until slightly reduced, about 4 minutes.
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Add the tomatoes, Wild Garlic Dried Herb Blend, and the remaining 1 teaspoon of Sicilian Seasoning Salt. Increase the heat to medium, bring the sauce to a simmer, and cover. Cook, stirring occasionally, for about 10 minutes, until the tomatoes break down and the sauce thickens.
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Stir in the olives, capers, and Meyer Lemon White Barrel Aged Balsamic.
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Add the fish to the sauce, then transfer the pan to the oven. Bake uncovered for 10-15 minutes, or until the fish is flaky.
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Plate the fish with the sauce and garnish with fresh basil.
