Walleye Puttanesca

A delicious recipe from Chef Jaime Teigen.
She paired this with our 2022 Rued Clone Chardonnay.

Servings: 4
Prep Time: 20 min
Cook Time: 35 min

4 TB unsalted butter
6 cloves garlic, minced
3 anchovy fillets
⅓ cup dry white wine
1 (28-ounce) can whole tomatoes, preferably San Marzano, broken apart
½ tsp dried oregano
½ tsp dried thyme
½ cup Castelvetrano olives, halved
½ cup kalamata olives, pitted and halved
½ cup sundried tomatoes, julienned
2 TB capers, drained
1 ½ pounds Walleye fillets (can use cod, halibut, or tilapia, skin removed), cut into equal pieces
½ tsp coarse salt
¼ cup chopped fresh basil
Red pepper flakes
Option: Serve over spaghetti, cooked according to package instructions

Preheat the oven to 400°F.
Melt butter in a large skillet over medium heat. Once the butter is bubbling, add the garlic and anchovies. Cook, stirring to break up the anchovies, until fragrant, 1 to 2 min.
Stir in the wine and cook until slightly reduced, about 4 minutes.
Add the tomatoes, oregano, and thyme. Bring the sauce to a simmer, about 10 minutes, or until the tomatoes are broken down and the sauce begins to thicken.
Stir in the olives, sundried tomatoes, and capers.
Lightly season the walleye with salt. Add it to the skillet with the sauce.
Transfer the skillet to the oven and cook until the fish flakes easily with a fork, 8-10 min.
Remove from the oven, divide the fish and sauce on plates.
Top with some chopped fresh basil and some red pepper flakes.

Serve with pasta, garlic bread, or toasted baguette slices. Enjoy!

Elegantly composed Chardonnay from celebrated Russian River Vineyard
Highly Recommended

$56

Select Clone of the Stiling Chardonnay
Recommended

$60

Silky, elegant Russian River Zinfandel
You Decide

$58