January 12, 2009

fish fillets in puttanesca sauce

The versatility of puttanesca sauce was once again proven with this dish. Made ahead, the sauce, with the flavors blending well together, was even better. Using frozen tilapia fillets, they were simply seasoned with a little salt and pepper then pan-fried until done. Salmon and other fish fillets will work as well. Serve over some pasta for a complete meal.


1/4 cup olive oil
3 big cloves minced fresh garlic
2 -3 cups diced fresh or canned tomatoes
1/4 cup tomato paste
1/2 cup sliced or chopped black olives
1/4 cup or more fresh parsley, finely chopped
2 tsps. Italian seasoning
salt and pepper to taste
anchovies (optional)
grated parmesan cheese

In a saucepan, heat olive oil and sautee the minced garlic for about 10 seconds. Add the rest of the ingredients except the parmesan cheese and simmer well together or until slightly thickened. Serve over pasta and pan-fried fish fillets. Sprinkle with parmesan cheese.

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