Yes, Chef! Quick & Healthy Dinner Idea: Pesce Alla Puttanesca

Jump to Recipe

After a weekend of enjoying all the fall, apple baked goods, I found myself needing something a little more nutritious, gourmet-tasting, and easy to make. My job has been a little crazy lately so I have been gravitating toward weeknight meals that are delicious and quick.

Last week was nuts. With an employee out and a new hire starting, I was juggling training, onboarding, and my usual tasks. Even with my trusty Standard Operating Procedures (I love a good SOP!) and training modules at the ready, training still required a bit of face-to-face (or in my case, screen-to-screen) time. By the end of the week, I was tired, and this week the crazy has continued!

That said, I still wanted something good for dinner without spending too much time hovering over the stove. Cue: the after-work walk with my dog and a listen to Stanley Tucci's latest book What I Ate in One Year: (and related thoughts). It sparked the dinner idea—I had to make something Italian!

Read my review of Stanley Tucci's book here.

With some barramundi in the freezer and a fresh jar of Italian Castelvetrano olives calling my name, the answer became clear...

Puttanesca time!

"What is puttanesca?" you ask? It is a dish that originated in Naples, Italy, usually consisting of tomatoes, olives, capers, anchovies, garlic, and chili flakes. I omitted anchovies for mine and forgot pepper flakes, although I'm sooooooo going to add the heat next time!

This quick & healthy dinner idea is exactly what I needed: from pan to plate in under 30 minutes. This meal will have you doing the happy, yummy food dance as you eat it! IYKYK.

---

Quick & Healthy Dinner Idea: Pesce Alla Puttanesca with Broccoli Rabe

Servings: 2 (Double for 4 servings, triple for 6, etc.)

Ingredients:

• 2 filets of firm, mild white fish

• 2 cloves garlic, minced

• 1 shallot, minced

• 1 cup diced tomatoes (with juice)

• 1/4 cup dry white wine

• 1 TBSP lemon juice

• 1/2 cup Italian Castelvetrano olives, pitted and halved

• 1 tsp capers

• 1 bunch broccolini

• 4 tbsp olive oil, divided

• Salt, to taste

• Pepper, to taste

• Garlic powder, to taste

• Stale bread, torn into large, rough croutons

Instructions:

1. Preheat Pan: Heat a pan over medium heat on the stove.

2. Prep Broccolini: In a mixing bowl, toss broccolini with 1 tbsp olive oil, a pinch of salt, pepper, and garlic powder. Place broccolini in the air fryer and cook at 375°F for 6 minutes.

   
   

   

   
   

3. Prep Fish: Blot any excess moisture from the fish and season with salt and pepper on both sides.

4. Cook Fish: Heat 3 tbsp of olive oil in the pan until glossy (about 30 seconds).Place the fish filets in the pan and cook for about 4 minutes on the first side, depending on thickness. Flip and cook for another 2 minutes on the other side.

5. Prepare the Sauce: In the same pan, sauté the shallot and garlic until the shallot becomes translucent. Add the white wine, tomatoes, olives, and capers. Cook until the sauce thickens, about 5-7 minutes.

   
   

   

   
   

6. Broil the Croutons: While the sauce thickens, turn on the broiler. Place the croutons on a baking sheet and broil until golden brown.

7. Plate and Serve: Plate the broccolini and the crispy croutons (separately). Place a fish filet on top of the croutons. Spoon the puttanesca over the fish.

8. Enjoy!