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Fish puttanesca recipe

Fish puttanesca recipe

3 ratings

Packed with storecupboard saviours, this quick and easy dish adds flaky white fish to a traditional Italian puttanesca. Garlicky tomato sauce joins capers, olives, spaghetti and fish for a healthy midweek meal that's ready in 30 mins. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 491 calories / serving
  • Dairy-free

Ingredients

  • 520g pack frozen white fish fillets
  • 2 tbsp olive oil
  • 2 garlic cloves, sliced
  • 50g black olives, drained
  • 2 tbsp capers, drained
  • 400g tin chopped tomatoes
  • 300g spaghetti
  • 10g fresh parsley, finely chopped
  • 1 lemon, zested 
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    2075kj
    491kcal
    25%
  • Fat

    12g 17%
  • Saturates

    2g 9%
  • Sugars

    10g 11%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 64.7g Protein 34.2g Fibre 5.2g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the frozen fish on a lined baking tray, season well and drizzle over 1 tbsp oil. Bake for 15-20 mins until cooked through and flaky.
  2. Meanwhile, heat 1 tbsp oil in a deep frying pan over a low heat and fry the garlic for 1-2 mins until lightly golden. Add the olives, capers and chopped tomatoes with half a tin of water. Bring to a bubble over a medium heat, then simmer gently for 10 mins. Season well.
  3. At the same time, cook the spaghetti to pack instructions. Drain well, reserving 50ml of the pasta water.
  4. When the fish is cooked, drain of any water from the tray and break the fish into chunky pieces with a spatula. Tip the drained spaghetti into the tomato sauce and toss together, adding a splash of the pasta water if needed for the sauce to coat the spaghetti. Add the fish and toss again gently to keep some large chunks of fish. Scatter over the parsley and lemon zest to serve.

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