Lets keep it warm and fuzzy for the cooler nights and roast your fish fillets in a puttanesca sauce – a Mediterranean tomato sauce with capers and olives, they add some great flavour. I sometimes stray from tradition with this sauce and sprinkle over some crumbled feta. Enjoy!
Puttanesca baked fish fillets
2 tablespoons extra virgin olive oil
4 cloves garlic
1 fresh red chilli, finely sliced
6 anchovies, roughly chopped
6 semi-dried tomatoes, cut into thin strips
2 x 400gms tinned tomatoes
splash red wine vinegar
4x 150gms white fish fillets, skin off and bones removed
1 handful black olives, pitted
2 tablespoon salted capers, rinsed
small handful flat leaf parsley, roughly chopped
Heat oil in a frying pan. Add garlic and chilli , anchovies and cook over medium heat for 1 minute. Add the semi-dried tomatoes, and tinned tomatoes and simmer for 30 minutes. Season with pepper. Add a swig of red wine vinegar to give it a bit of punch at the end, season to taste.
Preheat the oven to 180-200C fan forced. Pour the tomato sauce into a deep-sided roasting tray (reserving a cup full). Season the fish fillets on both sides with a little salt and pepper, then place on top of the sauce and pour the remaining sauce over the fish. Sprinkle with the olives and capers.