I wanted to test out a puttanesca sauce recipe for some anchovies I bought in bulk at the local Italian grocery store near my parent’s house. I put this recipe to the test with some wild pike I picked up at the grocery store and am really happy with the results. Poaching the fish in spaghetti sauce makes the fish incredibly tender and moist even though I cooked this for a long time just to be safe. My family and I loved it plus it was easy, so I plan on making this again. Most likely, with my new anchovies over spaghetti squash.
Pike Poached in a Puttanesca Sauce
Prep time
Cook time
Total time
Ingredients
- 8 roma tomatoes
- 3 finely chopped cloves of garlic
- 10 pitted kalmata olives chopped in half
- 1 sprig of fresh rosemary chopped
- 1 sprig of fresh parsley chopped
- 2 tbsp of capers
- 1 tbsp of coconut oil
- 1 tsp of dried sweet basil
- 2 lbs of pike cut into 3-4 inch pieces (any white fish will work)
- 2 tbsp of honey (reduce amount if your tomatoes are really sweet)
Instructions
- Finely chop garlic and add to large skillet with coconut oil. Let garlic brown a bit.
- Pulse tomatoes in food processor until finely chopped. Then add them to skillet.
- Add capers, olives, dried basil, and fresh rosemary and parsely to skillet.
- Let simmer for a half hour, stirring occasionally.
- Put fish in a oven safe pan, then spread sauce over top
- Cook for 40 minutes at 350 degrees fahrenheit.
Nutrition Information
Serving size: 4-6