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Puttanesca-style fish traybake recipe

Puttanesca-style fish traybake recipe

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Created by The Tesco Real Food team

We love a hands-off traybake recipe and this one is no exception. It's packed with veggies and the black olives give a tangy, savoury hit. We've served it over rice but it would be delicious with potatoes or pasta! See method

Ingredients

  • 1 red onion, thinly sliced​
  • 3 large garlic cloves, crushed
  • 2 mixed peppers, deseeded and sliced
  • 70g pack pitted black olives with sea salt
  • 400g tin plum tomatoes, roughly chopped
  • 4 frozen white fish fillets
  • ¼ tsp smoked paprika
  • ½ lemon, cut into 4 thin slices
  • 200g long-grain rice
  • 200g frozen peas
  • 100g fresh greens, woody stem discarded, cut into 1cm strips
  • 10g fresh basil, leaves picked
3 of your 5-a-day and high in vitamin C

Each serving contains

  • Energy

    1465kj
    346kcal     17%

  • Fat

    5g 8%

  • Saturates

    1g 6%

  • Sugars

    12g 13%

  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 50.1g Protein 21.2g Fibre 7.1g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the onion, garlic, peppers, olives and tomatoes together in a roasting tray until evenly combined. Bake for 15 mins until piping hot. Nestle the fish into the sauce, sprinkle over the paprika and top each fillet with a slice of lemon. Bake for 15-18 mins until the fish has turned opaque and is starting to flake. 
  2. Meanwhile, cook the rice to pack instructions. 
  3. Boil the peas and greens for 5 mins, then drain. Divide the rice among plates, sit the sauce and fish on top, then scatter over the basil leaves and serve with the peas and greens.

See more Traybake recipes

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