Pike Poached in a Puttanesca Sauce

Pike Poached in Puttanesca Sauce | Healing and Eating

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
  1. Finely chop garlic and add to large skillet with coconut oil. Let garlic brown a bit.
  2. Pulse tomatoes in food processor until finely chopped. Then add them to skillet.
  3. Add capers, olives, dried basil, and fresh rosemary and parsely to skillet.
  4. Let simmer for a half hour, stirring occasionally.
  5. Put fish in a oven safe pan, then spread sauce over top
  6. Cook for 40 minutes at 350 degrees fahrenheit.
Nutrition Information
Serving size: 4-6

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