Fish Puttanesca | Connecticut Public

Name: Fish Puttanesca | Connecticut Public
Ingredients: 4 (9-ounce) white fish fillets ((literally any fish fillet will work)); 2 tablespoons extra-virgin olive oil; 4 garlic cloves, (sliced); 2 teaspoons crushed red pepper flakes; 1 (2-ounce) can anchovy fillets; 1 shallot, (sliced); 2 tablespoons drained capers; 1/2 cup pitted and roughly chopped kalamata olives; 1/2 cup dry white wine; 1 (28-ounce) can whole plum tomatoes; 2 teaspoons sugar; Handful of fresh oregano leaves; 1 lemon, (thinly sliced); 2 tablespoons (1/4 stick) unsalted butter; Handful of fresh flat-leaf parsley or basil leaves, roughly chopped, (for garnish)

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When I was a kid, my parents both worked late, but my dad was in charge of feeding my sister and me on weekdays, and fish puttanesca was one of his signature dishes. Years later, I asked him for the...

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Ingredients

4 (9-ounce) white fish fillets ((literally any fish fillet will work))
2 tablespoons extra-virgin olive oil
4 garlic cloves, (sliced)
2 teaspoons crushed red pepper flakes
1 (2-ounce) can anchovy fillets
1 shallot, (sliced)
2 tablespoons drained capers
1/2 cup pitted and roughly chopped kalamata olives
1/2 cup dry white wine
1 (28-ounce) can whole plum tomatoes
2 teaspoons sugar
Handful of fresh oregano leaves
1 lemon, (thinly sliced)
2 tablespoons (1/4 stick) unsalted butter
Handful of fresh flat-leaf parsley or basil leaves, roughly chopped, (for garnish)