Pesce puttanesca

This delicious Italian fish dish is a real treat! 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. The fresh pollock is marinated first, then briefly baked in the oven, keeping its pure flavour. I serve it with a hearty portion of roasted pointed cabbage and fennel, alongside steamed new potatoes.

Pesce puttanesca

anchovies, fresh black pollock fillet, tomatoes, fennel, white onion, pointed cabbage, garlic, new potatoes with skin, fresh oregano, parsley, kalamata olives, capers, white beans, chili flakes, chili powder, Hungarian paprika, fennel seeds, pepper and salt, sunflower oil.

Allergens: vis.

MicrowaveMarleen's choice

Heat the puttanesca sauce with the fish and vegetables loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the puttanesca sauce with the fish and vegetables 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, so transfer to an oven dish.

Energy84,36 kcal

Fat2,45 g

of which saturated0,32 g

Carbohydrates9,98 g

Dietary fibre2,4 g

Protein5,51 g

Salt0,73 g

Average weight: 540 g