Start the rice and cook according to instructions. Set a timer and continue cooking. Once finished, reserve 1/2 the yellow rice for the Al Pastor Tacos.
Heat oven to 400 degrees F.
In a dutch oven or pot, heat the butter or olive oil. Add the garlic and minced anchovy to the dutch oven and stir, cooking for about 2 minutes.
Add the two cans of crushed tomatoes and oregano and thyme. Let cook for about 10 minutes, stirring often. Stir in the olives and capers. Taste and if a little bitter, add about a tablespoon of maple syrup and kosher salt as needed.
Cut the fish into pieces and salt them well. Put the fish down into the sauce, covering completely.
Add to the oven, uncovered, and cook for 5-8 minutes (according to the fish). Check on it after 5 minutes and remove once it flakes easily. Remove the fish pieces from the sauce. Stir in most of the Parsley. Reserve 2/3 of the sauce for the Eggplant Puttanesca Spaghetti.
Serve the rice with the fish and drizzle with more puttanesca sauce. Garnish with more Parsley. Serve with spinach on the side.

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