200°C · 15-30 min
Gezinsvriendelijk
In te vriezenAllergens
VisPesce puttanesca
This fish dish is deliciously Italian! Puttanesca is a savoury tomato sauce with anchovies, capers, and olives. At the end, I add a generous amount of black pepper and fresh parsley. We first marinate the fresh pollock, then briefly bake it in the oven, which keeps its flavour pure. I serve it with a hearty portion of roasted pointed cabbage and fennel, along with steamed new potatoes.
Anchovies, Fresh pollock fillet, tomatoes, fennel, pointed cabbage, white onion, garlic, new potatoes with skin, fresh oregano, parsley, kalamata olives, capers, white beans, chili flakes, chili powder, Hungarian paprika, fennel seeds, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: vis.
Microwave
Heat the puttanesca sauce with the fish and vegetables with new potatoes loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the puttanesca sauce with the fish and vegetables with new potatoes 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 be used in the oven, transfer to an oven dish.
Average weight: 540 g
