Spicy Neapolitan Fish
Dive into the vibrant, Mediterranean flavors of Spicy Neapolitan Fish, a quick and easy seafood delight that packs a punch. This recipe features tender white fish fillets simmered in a bold, garlicky tomato sauce infused with red chili flakes, briny Kalamata olives, and tangy capers, all brought together with a splash of dry white wine for depth. Fresh parsley adds a burst of herbaceous freshness, while lemon wedges provide a bright, zesty finish. Ready in just 35 minutes, Spicy Neapolitan Fish is perfect for weeknight dinners or an elegant yet simple meal for entertaining. Pair it with crusty bread or a side of pasta to soak up every drop of the savory sauce. Whether you're a seafood enthusiast or looking for a fresh twist on Italian-inspired cuisine, this recipe is guaranteed to become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., cod, haddock, or sea bass)
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 teaspoon Red chili flakes
- 300 grams Cherry tomatoes, halved
- 100 grams Kalamata olives, pitted and sliced
- 2 tablespoons Capers, rinsed and drained
- 120 milliliters Dry white wine
- 3 tablespoons Fresh parsley, chopped
- 1 teaspoon Sea salt
- 0.5 teaspoons Black pepper, freshly ground
- 4 pieces Lemon wedges, for serving
Instructions
Pat the fish fillets dry with a paper towel and season both sides with a pinch of salt and black pepper. Set aside.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and red chili flakes to the skillet, cooking until fragrant, about 1 minute.
Add the cherry tomatoes and cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Stir in the sliced olives and capers, cooking for another 2 minutes.
Pour in the white wine and bring the mixture to a simmer. Let it cook for 2-3 minutes to slightly reduce the liquid.
Nestle the fish fillets into the skillet, spooning some of the sauce over the top.
Cover the skillet with a lid and let the fish cook for 5-7 minutes, or until the fillets are opaque and easily flake with a fork.
Sprinkle the fresh parsley over the dish and season with additional salt and black pepper to taste.
Serve the spicy Neapolitan fish with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
1139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4647 mg | 202% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 12.1 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 275 mg | 21% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2406 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
