Rockfish Puttanesca
Featured: Oregon Rockfish and Sablefish
Chef Lisa Schroeder, Mother's Bistro
Ingredients
- 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
Instructions
- 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.