Ottolenghi's chili fish

This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. Ottolenghi's recipes continue to inspire me with their unique flavours and preparations. Like this dish, which I prepare with fresh tomatoes, dried ancho chili, red chillies, caraway seeds, and fresh white fish fillet. The fish in this spicy, zesty sauce is packed with flavour! Served with braised vegetables, good olives, and fluffy whole grain rice.

Anchovy, Fresh black cod fillet, tomato, tomatoes, celeriac, carrot, leek, yellow pepper, white onion, red chilli, garlic, fresh coriander, kalamata olives, capers, caraway seeds, basmati rice, brown rice, wheat flour, ancho pepper, tomato puree, sugar, extra virgin olive oil, sunflower oil.

Allergens: gluten, selderij, vis.

Microwave

Heat the fish, vegetable sauce, and rice loosely covered for 3-4 minutes.

Oven — 200°C, 15-30 minMarleen's choice

Preheat the fish, vegetable sauce, and rice covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy108,28 kcal

Protein5,46 g

Fat3,43 g

of which saturated0,46 g

Carbohydrates13,84 g

Dietary fibre2,23 g

Salt0,72 g

Average weight: 540 g

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