Sea Bass "Puttanesca" Recipe

Name: Sea Bass "Puttanesca"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 6 anchovy fillets in oil; 1/2 cup white wine; One 24-ounce jar crushed tomatoes; 1 cup mixed kalamata pitted olives; 2 tablespoons capers (if in brine or salt, rinse with water); 4 large fresh basil leaves, chopped or hand-torn; 4 medium cloves of garlic, chopped or slivered; Pinch of crushed red pepper, optional; 4 sea bass fillets (or other firm white fish), 6 to 8 ounces per serving; 1 pound whole wheat spaghetti or pasta of your choice; Fresh Italian parsley, chopped or pulled leaves, for garnish; High-quality extra-virgin olive oil, for drizzling; Parmesan or pecorino, for grating or shaving

Servings: persons

Salt
6 anchovy fillets in oil
1/2 cup white wine
One 24-ounce jar crushed tomatoes
1 cup mixed kalamata pitted olives
2 tablespoons capers (if in brine or salt, rinse with water)
4 large fresh basil leaves, chopped or hand-torn
4 medium cloves of garlic, chopped or slivered
Pinch of crushed red pepper, optional
4 sea bass fillets (or other firm white fish), 6 to 8 ounces per serving
1 pound whole wheat spaghetti or pasta of your choice
Fresh Italian parsley, chopped or pulled leaves, for garnish
High-quality extra-virgin olive oil, for drizzling
Parmesan or pecorino, for grating or shaving

1
Bring a large pot of salted water to a boil.
2
Heat a large flat-bottom saute pan over medium heat.
3
Melt the anchovy fillets in a little of their own oil until heated through, then add the white wine.
4
Add the crushed tomatoes, olives, capers, basil, garlic and crushed red pepper if using.
5
Bring the sauce to a boil, then lower to a simmer and cook, covered, for 3 minutes.
6
Add the sea bass on top of the sauce.
7
Cover the pan and poach the fish in the sauce for 6 to 8 minutes.
8
Add the pasta to the boiling water and cook until firm but not overcooked, 8 to 10 minutes.
9
Drain thoroughly.
10
Transfer the fish to a warm plate.
11
Toss the pasta into the sauce to heat and coat evenly.
12
Place the pasta on a serving plate and top with the sea bass.
13
Sprinkle on parsley, drizzle with extra-virgin olive oil and add grated or shaved cheese.
14
This is one fish dish that can stand up to added cheese.

1888

kcal

Calories

153

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Salt, 6 anchovy fillets in oil, 1/2 cup white wine, One 24-ounce jar crushed tomatoes, and more.

Yes, Sea Bass "Puttanesca" falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sea Bass "Puttanesca"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions