Ottolenghi's chilli fish

Ottolenghi's recipes continue to inspire me with their unique flavours and preparations. This dish is made with fresh tomatoes, dried ancho chilli, red chillies, caraway seeds, and fresh white fish fillet. The fish in this spicy, zesty sauce is packed with flavour! Served with sautéed vegetables, good olives, and fluffy wholegrain rice.

Anchovies, 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 purée, 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 (1 person) to 5-8 minutes (2 or more people).

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.

Energy112,03 kcal

Protein5,55 g

Fat3,44 g

of which saturated0,46 g

Carbohydrates14,61 g

Dietary fibre2,27 g

Salt0,72 g