Puttanesca poached fish

Poached fish is a far cry from boring when punchy puttanesca sauce enters the equation. The bold and briny trio of anchovies, olives and capers that’s a signature of the classic Neapolitan pasta sauce punches up any mild white fish fillets like cod, halibut, hake, flounder or haddock. Simmer the fillets gently in the garlicky tomato sauce until just cooked through and perfectly flaky, then ready some crusty bread to swipe up every drop. Alternatively, serve over orzo, farro or even creamy polenta.