Puttanesca Poached Fish

By Sheela Prakash

Updated February 4, 2026

  • Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Ready In
35 min
Rating
5(871)
Comments
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Poached fish is a far cry from boring when punchy puttanesca sauce enters the equation. The bold and briny trio of anchovies, olives and capers that’s a signature of the classic Neapolitan pasta sauce punches up any mild white fish fillets like cod, halibut, hake, flounder or haddock. Simmer the fillets gently in the garlicky tomato sauce until just cooked through and perfectly flaky, then ready some crusty bread to swipe up every drop. Alternatively, serve over orzo, farro or even creamy polenta. 

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Ingredients

Yield:4 servings

  • 2 tablespoons extra-virgin olive oil

  • 3 garlic cloves, thinly sliced

  • 4 anchovy fillets

  • ¼ teaspoon crushed red pepper 

  • 1 (28-ounce) can crushed tomatoes

  • ½ cup dry white wine

  • ¾ cup black or green olives, pitted and roughly chopped

  • 2 tablespoons capers, rinsed well if salt-packed

  • 4 (6-ounce) skinless white fish fillets, such as cod, halibut or flounder

  • Salt and black pepper

  • Chopped fresh parsley (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

18 grams carbs; 77 milligrams cholesterol; 337 calories; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 5 grams fiber; 1065 milligrams sodium; 35 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the olive oil in a large skillet or high-sided sauté pan with a lid over medium-low. Add the garlic, anchovies and crushed red pepper and cook, stirring occasionally until the anchovies dissolve and the garlic has softened and begins to turn pale golden, 2 to 3 minutes.

  2. Step 2

    Add the tomatoes, white wine, olives and capers. Stir to combine and bring to a simmer over medium-high heat. 

  3. Step 3

    Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the sauce has slightly thickened, about 10 minutes. 

  4. Step 4

    Meanwhile, pat the fish dry with a paper towel and season all over with salt and pepper.

  5. Step 5

    Taste and season the sauce with salt if needed. Gently lay the fish in the sauce. Cover and cook until the fish is opaque and just cooked through, 8 to 12 minutes. Garnish with parsley, if using.

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Ratings

5 out of 5
871 user ratings
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Comments

François Dionne

Excellent. I followed the recipe exactly, with cod. The fish will probably take less time to cook, though. Served with roasted potatoes with lemon zest and rosemary. I kept the same amount of sauce but with just enough fish for two people and it was perfect.

Sherri

I made with swordfish. Only change was I started with first browning the fish, 2 min per side, in olive oil. I then removed it from the pan. Followed the rest of the directions returning the swordfish to the pan once the tomato mixture was the right consistency. Cooked it covered about 15 to 20 min till I could cut swordfish with a fork. Served over pasta for my husband and over steamed broccoli for me.

Richard X

The cooking time will depend on the thickness of the cod, though. And the temperature of the fish when it goes into the pan.

Mariko

i frreze mine. @ELacy

Erin

I made this, but I was out of crushed tomatoes, so I used half a jar of garlic marinara sauce. I used frozen sole fillets. I added Asian eggplant and zucchini from my garden. Served with garlic bread.

HB

I had yellow tail snapper that was amazing in this. I also used 1/2 cups chopped onions, fresh cherry tomatoes (2 cups, sliced in half) instead of canned and 1 cup of shredded zucchini. The zucchini disappeared but I added it because my garden keeps giving them to me. I’ll make this again. It would also be great with shrimp.

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