Recipe courtesy of J Chef Joe

Grilled White Perch Puttanesca

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 1 serving
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2 tablespoons olive oil, plus more if needed

1/2 cup finely chopped onions

3 cloves garlic, minced

1/2 cup halved kalamata olives

2 tablespoons drained capers

1 tablespoon minced anchovy fillets (3 to 4 total)

One 16-ounce can crushed tomatoes

1 tablespoon tomato paste

1/2 teaspoon dried crushed oregano

1/2 teaspoon crushed red pepper flakes

1 whole 12-ounce to 1-pound white perch, gutted, scaled and gills removed

Salt and freshly ground black pepper 

Salt and freshly ground black pepper

1/2 lemon, halved


  1. For the puttanesca sauce: Heat the oil in a medium saute pan over medium-high heat until hot. Saute the onions and garlic until translucent, about 2 minutes, and then stir in the olives, capers and anchovies, tossing to combine. Add more oil, if needed. Stir in the tomatoes and bring to a boil. Once at a boil, stir in the tomato paste, followed by the oregano and red pepper flakes. Taste and adjust the seasoning.
  2. Preheat the grill to medium-high heat. 
  3. Sprinkle the fish with salt and black pepper and squeeze with 1 piece of the lemon. Grill the fish seasoned-side down without moving it, 4 to 5 minutes, and then sprinkle salt, black pepper and lemon juice on the other side of the fish and flip. Continue grilling, another 4 to 5 minutes. 
  4. Top the fish with the Puttanesca Sauce.