One Pot Fish Puttanesca

The classic Italian sauce but for the seafood lover.

I’ve never heard anyone complain about a one-pot dish—especially one that packs as much flavor as this. With flaky, perfectly cooked white fish and the iconic, punchy Puttanesca sauce made with briny olives, capers, anchovies, and oregano, this One-Pot Fish Puttanesca is a must-try. It’s a perfect seafood recipe for beginners or for someone who wants maximum flavor without spending a ton of time cooking.

WHY YOU’LL LOVE THIS RECIPE

If you’ve been around for a while, you might have come across my other one-pot fish dishes, such as the popular Tomato Poached Cod, Miso Cod, Mediterranean Fish, or Coconut Steamed Fish. Just like those, this recipe delivers a seafood dish with minimal work (and I mean minimal), taking little time to prep and make while still giving you a restaurant-quality result that’s perfect for entertaining or a cozy Sunday dinner. The flavors come together in under 30 minutes (including prep) with easy cleanup (hello parchment).

WHAT YOU’LL NEED FOR FISH PUTTANESCA

• Cod – Cod is my go-to for these recipes. It’s relatively affordable, thick, and easy to cut into ideal portion sizes. Chances are your fish counter sells large slabs of this white fish, when buying look for a thick cut. You’ll later slice it into pieces about the size of a deck of playing cards.
  
  Cod isn’t your only option! Great substitutes include haddock, halibut, or pollock. Just keep in mind you’ll need fillets that are 1½ to 2 inches thick at their thickest point. Thinner white fish such as tilapia or flounder don’t work here—they’ll overcook in the time it takes to develop the sauce, and become a flakey mess in the pan.
• Crushed Tomatoes – This dish is only as good as the ingredients you use. Start with good-quality crushed tomato. My go-to is SMT San Merican Tomatoes, but Delallo crushed tomatoes and even Tuttorosso are great options as well. Ideally, choose crushed tomatoes that aren’t seasoned with anything extra, just pure crushed tomatoes.
• Garlic – Fresh only!
• Shallots
• Flat Anchovy Fillets
• Capers – Non pareil in brine (the little ones vs the larger ones or even the ones that are cured in salt)
• Kalamata Olives – Pitted for ease of eating.
• Cured Black Olives – Do not reach for those canned black olives, you know the brand. You need good-quality, pitted, cured black olives. I usually grab mine from an olive bar, but there are a few decent jarred options as well. If you can’t find them, feel free to substitute with additional Kalamata olives.
• Dried Oregano
• Fresh Parsley – Flat leaf parsley.
• Extra Virgin Olive Oil
• Red Pepper Flakes – *Optional for a bit of heat.

TOOLS NEEDED

• Shallow Wide Pan – Think of a large braiser, sauté pan, or wide skillet. Something big enough to hold the sauce and allow the fish to cook in an even single layer. Also it needs a lid!
• Parchment Paper – Do you need this? Technically, no. But if you like easy cleanup and gently cooked fish that holds together instead of flaking apart, then grab the parchment paper. Lining the pan with parchment helps the fish cook gently, prevents sticking, and makes cleanup a breeze. And remember: parchment, not wax paper.

HOW TO MAKE FISH PUTTANESCA

Cut and Season the Fish – If you opted for cod, chances are it’s a long piece of fish that starts thick and tapers toward the tail. On a clean cutting board, using a sharp knife, cut the fish into 6–7 oz fillets—slightly larger than a deck of playing cards.

Place the fish in a bowl and add the sliced garlic and shallots. Drizzle generously with extra virgin olive oil (1–2 tablespoons) and season with a hefty pinch of kosher salt. Toss gently to coat.

Assemble the Pot – In your wide braiser, large skillet, or sauté pan, add two layers of parchment paper. Pour the crushed tomatoes into the pan, then nestle in the fish along with the garlic and shallots. Add the chopped anchovies, capers, both types of olives, dried oregano, and a pinch of chili flakes if you’re using them. I typically don’t add extra salt here; the anchovies, capers, and olives bring plenty of natural saltiness on their own.

Cook until Flakey – Place the lid on the pot, folding the parchment paper inward. Simmer over medium-low heat, fully covered, for 15–20 minutes. Cook time will vary depending on how quickly the mixture comes to a simmer and the thickness of your fillets. Check the fish at the 15-minute mark, you’re looking for it to flake easily with a fork.

RECIPE VIDEO

WHAT TO SERVE WITH FISH PUTTANESCA

Sauce, check. Protein, check. But how do you round out this dish? Personally, I love enjoying this fish recipe with a loaf of crusty bread to soak up the briny sauce. Other options include serving it over rice, such as my Vermicelli Rice, or pairing it with spaghetti or your favorite pasta.

Looking to add a salad on the side? This dish pairs beautifully with my Beets & Greens, Roasted Broccoli & Crispy Quinoa, or even a simple Maroulosalata.

STORING/REHEATING

This one-pot Fish Puttanesca is best enjoyed immediately. Fish isn’t my favorite to reheat—it never tastes as fresh as it did on day one. Leftovers can be stored in an airtight container for up to one day. To reheat, return the fish to a pan on the stove and warm over low heat until heated through.