Neapolitan-Style Poached Fish | Dorothy Lane Market
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    Dorothy Lane Market

    Neapolitan-Style Poached Fish

    PREP TIME 10 mins
    COOK TIME 32 mins
    SERVINGS 4
    Chef Carrie Walters
    • POSTED Feb 13th, 2026
    • BY Chef Carrie Walters

    INGREDIENTS

    • 2 Tbsp DLM Extra-Virgin Olive Oil
    • 3 garlic cloves, thinly sliced
    • 4 anchovy fillets
    • Pinch of crushed red pepper
    • 1 (28-oz) can crushed tomatoes
    • ½ cup dry white wine
    • ¾ cup black or green olives, pitted and roughly chopped
    • 2 Tbsp capers, rinsed if salt-packed
    • 4 (6-oz) skinless white fish fillets, such as cod, halibut, flounder, or sea bass
    • Salt and pepper to taste
    • Chopped fresh parsley for serving, optional

    INSTRUCTIONS

    1
    Heat olive oil in a large skillet or high-sided sauté pan with a lid over medium-low.
    2
    Add garlic, anchovies, and crushed red pepper; cook, stirring occasionally, until anchovies dissolve and garlic has softened and begins to turn pale golden, 2-3 minutes.
    3
    Add tomatoes, white wine, olives, and capers. Stir to combine and bring to a simmer over medium-high heat. Reduce heat to medium-low and continue to simmer, stirring occasionally, until sauce has slightly thickened, about 10 minutes.
    4
    Season fish generously with salt and pepper and gently lay in the sauce; cover and simmer until the fish is opaque and just cooked through, 8 to 12 minutes.
    5
    Garnish with parsley, if desired. Excellent served with steamed rice or orzo pasta.

    Reviews

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    Feb 16th

    I think the salt can be eliminated. The anchovy, olives and capers are quite salty enough.

    - Patricia

    Neapolitan-Style Poached Fish

    PREP TIME 10 mins
    COOK TIME 32 mins
    SERVINGS 4

    INGREDIENTS

    • 2 Tbsp DLM Extra-Virgin Olive Oil
    • 3 garlic cloves, thinly sliced
    • 4 anchovy fillets
    • Pinch of crushed red pepper
    • 1 (28-oz) can crushed tomatoes
    • ½ cup dry white wine
    • ¾ cup black or green olives, pitted and roughly chopped
    • 2 Tbsp capers, rinsed if salt-packed
    • 4 (6-oz) skinless white fish fillets, such as cod, halibut, flounder, or sea bass
    • Salt and pepper to taste
    • Chopped fresh parsley for serving, optional

    INSTRUCTIONS

    1
    Heat olive oil in a large skillet or high-sided sauté pan with a lid over medium-low.
    2
    Add garlic, anchovies, and crushed red pepper; cook, stirring occasionally, until anchovies dissolve and garlic has softened and begins to turn pale golden, 2-3 minutes.
    3
    Add tomatoes, white wine, olives, and capers. Stir to combine and bring to a simmer over medium-high heat. Reduce heat to medium-low and continue to simmer, stirring occasionally, until sauce has slightly thickened, about 10 minutes.
    4
    Season fish generously with salt and pepper and gently lay in the sauce; cover and simmer until the fish is opaque and just cooked through, 8 to 12 minutes.
    5
    Garnish with parsley, if desired. Excellent served with steamed rice or orzo pasta.

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