Fish Puttanesca

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  4 tbsp Unsalted Butter
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  6 Garlic(18g)
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  3 Anchovy(30g)
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  0.3 cup Wine, White, Dry
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  28 oz Tomato, Canned, Crushed
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  0.5 tsp Oregano, Dried
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  0.5 tsp Thyme, Dried
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  0.5 cup Olives, Black, Canned, Pitted
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  2 tbsp Capers, Canned, Drained
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  1.5 lbs Tilapia, Fillet
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  0.8 tsp ¾ teaspoon sea salt
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  0.3 cup Basil, Fresh
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  Red pepper flakes

Instructions

1. 1Melt the butter in a large skillet over medium heat until bubbling, about 2 minutes. Add the garlic and anchovies, stirring constantly to break up the anchovies, until fragrant, 1–2 minutes.
2. 2Pour in the white wine and cook over medium-high heat for 4–5 minutes, stirring occasionally, until slightly reduced and the sharp alcohol smell fades.
3. 3Stir in the crushed tomatoes, oregano, and thyme. Bring to a simmer over medium heat and cook for 10–12 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly. Stir in the olives and capers.
4. 4Season the tilapia fillets evenly with salt on both sides. Nestle them into the simmering sauce in a single layer.
5. 5Cover the skillet partially and cook over medium heat for 8–10 minutes, until the fish is opaque throughout and flakes easily with a fork when tested with a knife at the thickest part.
6. 6Divide the cooked tilapia evenly among 4 airtight containers while the sauce is still hot. Ladle the puttanesca sauce evenly over each portion, ensuring each container receives equal fish and sauce.
7. 7Cover the containers and refrigerate until ready to serve. Reheat gently on the stovetop over medium-low heat for 3–4 minutes, stirring the sauce occasionally, until warmed through.
8. 8Top each portion with fresh basil and red pepper flakes just before eating.