White Bean, White Fish Puttanesca

Serves 4

This recipe is a weeknight staple in my kitchen. I’ve always loved the briny, garlicky flavors of puttanesca sauce with pasta, but when I tried it with white fish, I loved it even more.

Made mostly with pantry staples, requiring no chopping, and ready in just 30 minutes, it’s one of the easiest dinners to pull together. Despite being simple, it’s bursting with bold flavors and impressive enough to serve to guests. Cozy, healthy, and made entirely in one pan, it’s best enjoyed with a side of crusty, toasted bread to soak up every last drop.

WHAT YOU’LL NEED

INGREDIENTS

  • 2 tbsp olive oil

  • 2 tbsp unsalted butter

  • 6-8 garlic cloves, minced

  • 3 anchovy fillets (or 1 ½ tsp anchovy paste)

  • 28 oz can whole tomatoes (preferably San Marzano)

  • 1 tsp dried oregano

  • ½ tsp dried thyme

  • ¼ tsp red pepper flakes

  • ¾ tsp kosher salt, plus more for seasoning the fish

  • ¾ cup pitted Castelvetrano olives (or other green olive), torn in half

  • 2 tbsp capers, drained

  • 15.5 oz can Cannellini beans, drained and rinsed

  • 1 ½ lbs white fish, like Halibut or Cod, with skin removed

  • Fresh basil for serving (optional)

  • Crusty, toasted bread for serving (optional)

DIRECTIONS

  1. Preheat the oven to 400°F. Check the fish for any bones and remove them as needed. Pat the fish dry with paper towels and season both sides with salt and pepper.

  2. In a large oven-safe sauté pan, heat the olive oil and butter over medium heat until melted and bubbling. Add the anchovies and garlic, breaking up the anchovies with a wooden spoon, and cook until fragrant, about 1–2 minutes.

  3. Stir in the canned tomatoes, oregano, thyme, red pepper flakes, and salt. Break up the tomatoes with your spoon and cook over medium heat until the sauce thickens and the tomatoes are broken down, about 10 minutes.

  4. Stir in the capers, olives, and cannellini beans. Nestle the fish fillets into the sauce.

  5. Transfer the pan to the oven and bake for 10–15 minutes, or until the fish is opaque and flakes easily with a fork. Bake time varies depending on the thickness of the fish.

  6. Garnish with fresh basil and serve with bread if desired.

RECIPE NOTES & TIPS

  • Don’t shy away from the anchovies! They add a salty, umami background of flavor to the sweet tomato sauce. If you prefer not to cook with anchovy fillets, anchovy paste is a great substitute.

  • Puttanesca is so delicious and versatile—feel free to try it with pasta or different proteins, like salmon.

  • I prefer using whole tomatoes in this recipe because they add a bit of texture to the sauce. If you prefer a smoother consistency, crushed tomatoes are a great alternative.

  • Crusty bread is perfect for soaking up the sauce, but for a heartier meal you can also serve this with a side of orzo, polenta, or even roasted vegetables.

  • For a dairy-free option, simply replace the butter with more olive oil.