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 such as Cod, Halibut, or Tilapia, skin removed

3 tsp Sicilian Seasoning Salt, divided

3 Tbsp Basil Genovese Infused Olive Oil — also available in 250ml, 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 Basil, chiffonade

Directions:

1. Preheat the 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 Seasoning Salt and set aside.

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

4. Pour in the wine, stirring until slightly reduced, about 4 minutes.

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

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

7. Add the fish to 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.