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Fish puttanesca recipe

23 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
Healthy
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

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.
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.
At the same time, cook the spaghetti to pack instructions. Drain well, reserving 50ml of the pasta water.
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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