Neapolitan-Style Poached Fish | Dorothy Lane Market
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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