• 1 jar Rao’s Puttanesca Sauce with calamata olives, capers and anchovies
• Rao’s Extra Virgin Olive Oil, enough to coat bottom of pan
• 1 lb. Fish filets
• Flour for fish filets (1lb.)

Lightly flour fish filets.

Heat Olive Oil in large skillet.

Add fish filets; cook until lightly brown, turning once.  Drain any excess oil.

Stir in puttanesca sauce.  Cook over low heat until fish flakes easily and sauce is heated.  Remove and serve.

Serves 4 – 6