Skillet Potatoes with Fish Puttanesca is a super healthy and delectable quick and easy dinner. It’s packed with fresh flavors, and it’s ready — from start to finish — in 30 minutes. While this Skillet Potatoes with Fish Puttanesca recipe is a great quick and easy dinner for busy weeknights, it’s impressive enough for casual entertaining on the weekends.
What’s in a typical Puttanesca Sauce?
Usually the sauce includes tomatoes, olive oil, anchovies, olives, capers and garlic. And traditionally it’s served with spaghetti — Spaghetti Puttanesca.
Ingredients in Skillet Potatoes with Fish Puttanesca
- Sole fillets
- Russet potatoes
- crushed tomatoes
- Kalamata olives
- red onion
- chili flakes
- extra virgin olive oil
While I love spending hours cooking, I have two boys who often announce they’re ravenous hours before dinner will be ready.
I have to think fast, and then cook fast.
What types of fish can you use in this recipe?
I find the Sole works really well in Fish Puttanesca because it’s a mild, somewhat delicate white fish that’s flaky. For a similar vibe you could also use Cod, Tilapia, Mahi Mahi, Flounder or Sea Bass. All of these will have more or less the same cooking times.
How to Make Skillet Potatoes with Fish Puttanesca
In a baking dish, mix the crushed tomatoes with the olives, basil, onion, capers, chili flakes and olive oil.
Season the fish with salt and pepper and then add them to the baking dish.
Spoon the tomato mixture over the fish.
Bake just until the fish is cooked through — typically no more than 15 minutes.
Dice the potato into small pieces and sauté with olive oil until they become golden. Add a bit of water, cover and steam until soft.
Serve the fish over the potatoes with as much of the sauce as is desired.
(More detailed instructions are below.)
This fish dinner recipe is incredibly delicious and quick and easy. Not to mention healthy! It’s a win-win, win-win! 😉
Enjoy every last bite!
Here are a few more quick and easy fish dinners:
- Smoky Tomato Fish Stew
- Light Spring and Summer Fish Stew
- Broiled Cilantro Chimichurri Dover Sole Recipe
Skillet Potatoes with Fish Puttanesca
- 2 3/4 cups crushed tomatoes
- 3/4 cup Kalamata olives, pitted, roughly chopped
- 3/4 cup packed basil leaves, washed, dried, roughly chopped
- 1/2 cup red onion, finely chopped
- 3 tablespoons capers
- 1/2 to 1 teaspoon crushed chili flakes, depending on the amount of heat you want
- 5 tablespoons extra virgin olive oil, divided
- 1 1/4 pound sole fillets
- 1 pound Russet potato
- 2 tablespoons water
- salt and freshly ground black pepper
- Preheat the oven to 375°F and adjust a rack to the center.
- Add the crushed tomatoes to a 9 x 13 x 2—inch baking dish. Mix in the olives, basil, onion, capers, chili flakes, and 3 tablespoons of the olive oil.
- Sprinkle both sides of the sole fillets with salt and pepper and then add them to the baking dish, spooning the tomato mixture over each one to cover. Place in the preheated 375°F oven and bake just until the fish is cooked through, about 15 minutes.
- While the fish is in the oven, wash the potato, and then cut it into a small to medium-sized dice. Coat the bottom of a sauté pan (approximately 10-inch) with the remaining 2 tablespoons of oil, add the potatoes, and place over medium-high heat. Stirring often, sauté until they're just beginning to brown, about 6 minutes. Now add the 2 tablespoons of water, turn the heat to low and cover. Let them steam until soft, about 6 minutes. Uncover and season to taste with salt and pepper. (Here’s How to Season to Taste.)
- Serve the fish over the potatoes with as much of the sauce as is desired.