Fish Puttanesca

This is definitely not an authentic Italian recipe. As usual, I found a recipe on Pinterest and worked around any ingredients I didn't have on hand.

 

This recipe called for capers, but it turned out that I had no capers. No real substitution, here; I just figured that the olives would carry the dish in this case.

Ingredients:

• About half a stick of butter
• Six cloves of garlic, minced
• Three anchovies
• A generous pinch of Gina's Italian Seasoning (the recipe wanted rosemary, thyme, and basil, and this contains them all)
• White wine (Chloe Pinot Grigio)
• A can of whole tomatoes
• Roughly a cup of pitted Castrelvetrano olives
• White fish fillets (Greenwise Pacific Whiting from Publix, in this case)
• Salt and pepper
• Zucchini "noodles"

My method:

1. Melt about half a stick of butter in an oven safe pot.
2. Add the anchovies and garlic and sauté briefly.
3. Add a good glug of wine before the garlic burns.
4. Add tomatoes and herbs. Break up the tomatoes with a wood spoon while stirring everything together.
5. Simmer about ten minutes
6. Add the olives and stir everything together.
7. Add the fish and place the pot uncovered in a 400°F oven (204°C) for about eight minutes.
8. Sauté some zoodles in a small pot with olive oil, salt, and pepper.
9. Take the pot out of the oven, add the zoodles to the pot, and stir.

This is the actually the first time I've really liked zoodles in anything (these came from the Publix produce department).

Please be smarter than me and remember that the pot just came out of a hot oven; don't grab the handle with your bare hand.