Rockfish Puttanesca

Featured: Oregon Rockfish and Sablefish

Chef Lisa Schroeder, Mother's Bistro


  • 4 (6-ounce) red rockfish or cod fillets (about 1 ½ pound)
  • 1 ½ tsp salt
  • ¼ tsp freshly ground black pepper
  •  ¼ cup all-purpose flour
  • 3 Tbsp olive oil
  • 1 ½ cups diced fresh tomatoes (preferable; about 2 medium) or canned tomatoes
  • 2 Tbsp (5 cloves) finely chopped garlic
  • 1/3 cup pitted black olives, preferably niçoise 
  • 2 Tbsp capers drained and rinsed
  • ¼ cup dry, white wine, such as chardonnay or pinot grigio 
  • 1 Tbsp chopped fresh Italian (flat-leaf) parsley
  •  2 Tbsp butter, cut into pieces
  • Orzo and sautéed spinach for serving


  • Add rockfish or sablefish to a bowl with the diced onion. Add lime juice to cover. Refrigerate till fish is “cooked” (about 4 hours). Drain lime juice off in a colander or strainer.
  • Preheat oven to 200 degrees. Place fish on a baking sheet and season the top of each fillet with ¼ teaspoon salt and a pinch pepper. 
  • Place the flour in a shallow bowl or plate. Dip the fish in the flour on both sides and return to the baking sheet until ready to cook.
  • Meanwhile, place a large (12- to 14-inch) sauté pan over medium-high heat for several minutes. When hot, add olive oil and heat until shimmering. Add fish, presentation side down. Cook until golden on one side, about 3 minutes. (You may have to cook the fish in two batches, adding more oil if necessary.) Using a fish spatula flip fish over and continue to cook until golden, another 3 to 4 minutes. Place fish on a heat-proof serving platter and place in oven while you finish the dish.
  • Place the pan over medium-high heat. Add the garlic and sauté until fragrant, stirring once or twice (about 1 minute). Add the tomatoes, season with ½ teaspoon salt and 1/8 teaspoon black pepper and cook for 2 minutes, stirring occasionally.  Add the olives, capers, white wine and parsley. Increase heat to high and simmer sauce until slightly reduced.
  • Remove pan from heat and swirl in the butter.  Remove fish from oven.  Pour tomato mixture on top and serve on top of buttered orzo pasta.