Servings: 4

Weight Watcher Smart Points: 14

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 (28oz) cans of crushed tomatoes
  • 1 oz petite capers
  • 1lb cat fish filets or other white fish
  • 1 fennel bulbs, chopped
  • 1 tablespoons parsley, chopped roughly (for garnish)
  • 1 tbsp hot red pepper paste (or 1 tbsp crushed red pepper flakes)
  • 1 tsp salt (plus more to taste)
  • 1lb spaghetti or linguine
  • 1 large Vidalia onions, chopped
  • 2 garlic cloves, minced or pushed through a press


  1. In a large (very large) pot or dutch oven, sauté the onions and fennel in a generous glug or two of olive oil over medium-high until translucent, about 10-15 minutes
  2. Add the garlic, tomatoes, red pepper paste or flakes, capers, and salt, and bring to a simmer
  3. Cook for 15-20 minutes, until the sauce has thickened and the flavors have combined.Meanwhile, bring a large (very large) pot of water to boil
  4. Cook the pasta according to package directions
  5. Drain, toss with olive oil so the strands don’t stick together, and set aside.10 minutes before service, gently add the fish filets to the sauce and push them down so they are submerged
  6. Allow to gently simmer until the fish is cooked through
  7. Be careful not to stir too much—you don’t want the fish to fall apart
  8. It will easily, so the end result will be chunks of cat fish, but you want there to be sizable pieces to serve.Top each plate with a helping of spaghetti and a generous ladle full of fish and sauce
  9. Garnish with some fresh chopped parsley, and serve immediately.

Leave a Comment