Sicilian-Style Spaghetti with Flaky Fish
This Sicilian-style spaghetti with flaky fish features cod filets in a robust puttanesca sauce, served over a bed of spaghetti. Any mild white fish can be used in this dish.
30 min
easy
4
518kcal
calories
26g
carbohydrates
25g
fat
5g
fiber
47g
protein
851mg
sodium
6g
sugar
Ingredients
250 g spaghetti
30 ml olive oil
30 g capers
15 g anchovy paste, or to taste
4 garlic cloves, peeled and thinly sliced
5 ml crushed red pepper, optional
800 g whole, peeled San Marzano tomatoes
75 g pitted and sliced Kalamata olives
30 g minced fresh Italian parsley
Salt and pepper to taste
4 (170 g) cod filets, or other mildly flavored white fish
Fresh Italian parsley sprigs for optional garnish
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until al dente, about 12 minutes, stirring occasionally.
Step 2
Meanwhile, heat olive oil in a large skillet over medium-low heat until it shimmers.
Step 3
Add capers, anchovy paste, garlic, and red pepper. Cook and stir until garlic is soft and fragrant, about 2 minutes.
Step 4
Drain about 120 ml of the liquid from the tomato can and discard. Crush the tomatoes with clean hands and add to the skillet along with the remaining juice. Stir in olives and minced parsley. Season to taste with salt and black pepper.
Step 5
Bring the sauce to a boil, add the fish filets, and reduce the heat to a simmer. Let the sauce bubble occasionally, but not boil, once the fish has been added.
Step 6
Cook until the fish flakes easily with a fork, about 8 to 10 minutes, spooning the sauce over the fish occasionally. Thinner filets may cook more quickly. An instant-read thermometer inserted in the fish should read 63°C.
Step 7
Evenly divide the spaghetti into 4 serving dishes. Place 1 filet in each dish and ladle the sauce over all. Garnish with parsley sprigs.