Easy Lobster and Fish Puttanesca

Sometimes dinner needs to come from a box or a tin or a jar, and be super quick. For this lobster and fish puttanesca recipe. You can have dinner in under 30 mins. I serve this dish over Zatarain's rice pilaf, but this dish is normally served with pasta and garlic bread. It can be served over veggies as well. If you love Tomatoes and Seafood, this is going to become your go-to meal. 
The original dish was invented in Naples in the mid-20th century and made typically with tomatoes, olive oil, olives, capers, and garlic. So we are sticking to the classic recipe for the most part. The fish and lobster are added in uncooked. The seafood will cook in the sauce and add additional flavor as it cooks.

Easy Lobster and Fish Puttanesca

This will become your quick weekday recipe! Your home will be filled with a lovely aroma! The anchovies, capers, and olives add the most amazing flavor to this dish.


Edie O.

  • 4  tablespoons unsalted butter
  • Olive Oil
  • 6 Cloves garlic, lightly smashed and peeled
  • 3 Anchovy fillets, oil packed (Ortiz Anchovy Fillets in Oil 95 Gram Jar)
  • 1/3 cup Kitchen Basics chicken broth (NOTE: you can replace with a dry white wine)
  • 1 (28 Whole tomatoes, preferably san marzano Oz)italian plum tomatoes, crushed
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Dried thyme
  • 1/2 teaspoon Red pepper flakes
  • 1/2 Halved, pitted black or castelvetrano olives, cup about 15-20
  • 2 tablespoon Capers, drained
  • 1 1/2 lbs Mild, white fish cut into 4 pieces (Cod or Striped Pangasius (Swai) Fillet)
  • 4 lobster tails, halved 
  • 3/4 teaspoon Sea salt
  • 1/4 cup Fresh basil or flat leaf parsley, chopped, optional
  • Crushed red pepper flakes, for serving


Can Opener

Wooden Spoon

Ovenproof 12 in Pan/Skillet

  1. Heat oven to 400F
  2. In a large ovenproof skillet or cast iron skillet, heat the butter over medium heat, until bubbling. Add the garlic until fragrant. Next, add in  anchovies and red pepper flakes. Break the anchovies up with a wooden spoon. Cook in butter for 2 minutes
  3. Stir in the chicken broth bring to a gentle simmer for around 4 minutes. Add in the drained tomatoes (crush them with a fork or hands). Season the sauce with the dried oregano and thyme.
  4. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until the tomatoes are broken down and sauce is thickening. Next, add the olives, capers and stir and mix well.
  5. Season the fish and lobster tails with salt and gently place on top of the sauce.
  6. Place the ovenproof skillet in the oven and cook until fish and lobster are cooked through .The cook time  of will be dependent on the size and thickness of your fish, about 6 to 12 minutes.
  7. While the seafood is cooking, you can prepare your rice, pasta, or vegetables.
  8. Remove from oven, spoon some of the sauce over the fish. Sprinkle with fresh basil/parsley and more red pepper flakes.
  9. Serve the fish along with the sauce. We like to serve with rice pilaf, a salad or garlic bread. Enjoy!

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This looks amazing! I love the idea of using Creme Fraiche here. 💕💕


These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)


These tacos look amazing!


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