Ingredients

The following ingredients have 4 Servings
  • 4 Tbsp unsalted butter, cut into 4 pieces or 4 Tbsp olive oil
  • 6 cloves garlic, chopped
  • 3 anchovy fillets, oil packed
  • 1/3 cup dry white wine, such as Sauvignon Blanc
  • 1 (28 Oz) can whole tomatoes, preferably san Marzano Italian plum tomatoes, crushed with hands
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 cup halved, pitted black or castelvetrano olives, about 15-20
  • 2 Tbsp capers, drained
  • 1 1/2 lbs mild, white fish cut into 4 pieces
  • 3/4 tsp sea salt
  • 1/4 cup fresh basil or flat leaf parsley, chopped, optional
  • Crushed red pepper flakes, for serving, optional
  • garlic bread, for serving, optional

Instruction

  • Heat oven to 400°F.In a large ovenproof skillet or braising pan, heat the butter or oil over medium heat, until bubbling
  • Add the garlic and the anchovies, breaking them up with a wooden spoon, as they cook into the butter, about 1-2 minutes.Stir in the white wine and cook until slightly reduced, about 4 minutes
  • Add the tomatoes (crushing them with your hands)
  • Season with oregano and thyme.Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until the tomatoes are broken down and sauce begins to thicken
  • Add the olives, capers and stir to incorporate
  • Season the fish with salt and nestle it in the sauce.Place the skillet or pan in the oven and cook until fish is cooked through and easily flakes with a fork
  • The timing of this step will differ depending on the size and thickness of your fish (do not over cook your fish) about 6 to 12 minutes.Remove from oven, spoon some of the sauce over the fish
  • Sprinkle with fresh basil and red pepper flakes
  • Serve the fish along with the sauce
  • We like to serve with rice pilaf, a salad or garlic bread.