Seafood Puttanesca




Prep Time


Cook Time

This classy meal comes together in no time at all but looks so spectacular to serve.


  • 4 skinless, boneless white fish fillets
  • Salt and ground black pepper, to taste
  • 2 tablespoons olive oil
  • 6 cloves garlic – crushed
  • 3 anchovies
  • ⅓ cup white wine
  • 2 x 400g cans Italian flavoured tomatoes
  • 2 teaspoons brown sugar
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ cup halved pitted black olives
  • 2 tablespoons capers – drained
  • 8 large raw prawns (optional)
  • ¼ cup chopped fresh parsley or basil, to serve (optional)
  • Garlic bread, to serve


  • Cut each piece of fish into 4 pieces and season with salt and pepper.
  • Heat the oil in a large pan over a medium heat. Sauté the garlic and anchovies, crushing the anchovies well.
  • Add the wine and simmer for 2 minutes.
  • Add the tomatoes, sugar, oregano and thyme and simmer for 10 minutes, stirring often.
  • Add the olives and capers.
  • Nestle the fish and the prawns, if using, into the sauce and cook for 5–12 minutes, depending on the thickness of the fish. If the fish is very thick, add the prawns after the fish has begun to cook.
  • Garnish with parsley or basil if desired and serve with the garlic bread.