PUTTANESCA POACHED FISH

Meyer Lemon White Barrel Aged Balsamic

Servings: 4 • Prep Time: 15 mins • Cook Time: 30 mins

Tender white fish soaks up a rich, garlicky tomato sauce loaded with briny olives, tangy capers, and a touch of anchovy for deep, savory flavor. Finished with a splash of Meyer Lemon Balsamic and fresh basil — each bite is a burst of Mediterranean goodness!

Ingredients:

1 lb White Fish (Cod, Halibut, or Tilapia), skin removed

3 tsp Sicilian Sea Salt, divided

3 Tbsp Basil Genovese Infused Olive Oil — also available in 100ml, 500ml, 750ml

1 Tbsp Garlic, freshly minced

1½ tsp Anchovy Paste

⅓ cup Dry White Wine

2 (14.5 oz) cans Diced Tomatoes

2 Tbsp Wild Garlic Dried Herb Blend

¾ cup Olives (green, black, or both), sliced

2 Tbsp Capers, drained

1½ Tbsp Meyer Lemon White Barrel Aged Balsamic — also available in 250ml, 500ml, 750ml

¼ cup Fresh Basil, chiffonade

Directions:

1. Preheat oven to 400°F and position a rack in the center.

2. Pat the fish dry and cut into 3-inch fillets. Season with 2 tsp Sicilian Sea Salt and set aside.

3. In a sauté pan over medium-low heat, warm the Basil Genovese Infused Olive Oil with the garlic and anchovy paste, cooking until fragrant, 1-2 minutes.

4. Pour in the white wine and stir until slightly reduced, about 4 minutes.

5. Add the tomatoes, Wild Garlic Dried Herb Blend, and remaining 1 tsp Sicilian Sea Salt. Increase heat to medium, bring to a simmer, cover, and cook for about 10 minutes until the sauce thickens.

6. Stir in the olives, capers, and Meyer Lemon White Barrel Aged Balsamic.

7. Nestle the fish into the sauce, then transfer the pan to the oven. Bake uncovered for 10-15 minutes, or until the fish is flaky.

8. Plate the fish with the sauce and garnish with fresh basil. Enjoy!

Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.