Italian-Style Fish Puttanesca with Olives and Capers

Name: Italian-Style Fish Puttanesca with Olives and Capers
Ingredients: 4 tablespoons unsalted butter, cut into 4 pieces; 6 cloves garlic, chopped; 3 anchovy fillets; ⅓ cup dry white wine, such as sauvignon blanc; 1 (28-ounce) can whole tomatoes, preferably San Marzano, crushed; ½ teaspoon dried oregano; ½ teaspoon dried thyme; ½ cup black or Castelvetrano olives (about 15 to 20), halved and pitted; 2 tablespoons capers, drained; 1 ½ pounds white fish, such as cod, halibut, or tilapia, skin removed, cut into 4 equal pieces; ¾ teaspoon sea salt; ¼ cup chopped fresh basil or flat leaf parsley (optional); Red pepper flakes, for serving (optional); Garlic bread, store-bought or homemade, for serving (optional)

recipebyme.com

Tender white fish cooked in a vibrant tomato sauce with garlic, anchovies, olives and capers. A Mediterranean classic ready in under 30 minutes.

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Ingredients

4 tablespoons unsalted butter, cut into 4 pieces
6 cloves garlic, chopped
3 anchovy fillets
⅓ cup dry white wine, such as sauvignon blanc
1 (28-ounce) can whole tomatoes, preferably San Marzano, crushed
½ teaspoon dried oregano
½ teaspoon dried thyme
½ cup black or Castelvetrano olives (about 15 to 20), halved and pitted
2 tablespoons capers, drained
1 ½ pounds white fish, such as cod, halibut, or tilapia, skin removed, cut into 4 equal pieces
¾ teaspoon sea salt
¼ cup chopped fresh basil or flat leaf parsley (optional)
Red pepper flakes, for serving (optional)
Garlic bread, store-bought or homemade, for serving (optional)