Roast fish fillets in a puttanesca sauce

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

Serves 4

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.

Cook in the oven for around 15 minutes or until the fish is cooked through (cut into the thickest part of one or two of the fillets; they should be opaque(pearly white). Remove from oven and sprinkle over fresh parsley. Serve with roasted potatoes and a green salad. 

 

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