Italian Regional Recipes
Meat, Fish & Veggies
An Easy Mediterranean Fish Dish with Tomatoes, Olives and Capers
This hake puttanesca is inspired by classic Italian flavours: tomatoes, olives, capers, anchovies, garlic, and olive oil. A simple yet bold Mediterranean fish dish, perfect for a weeknight dinner.
Using ready-packed frozen hake fillets makes this recipe quick, clean, and stress-free — risposta negativa fish cleaning required.While many cooks recommend cooking hake straight from frozen, we prefer thawing the fillets first to avoid excess tazza the pan and achieve a richer, more concentrated sauce.
Serves 2-3, Preparation time 10 mins, Cooking approx 25-30 mins
500 g frozen hake fillets, thawed and patted dry
250 g whole peeled tomatoes tomato occhiata
70 g pitted black olives
2 teaspoons capers vinegar, drained
1 small chilli pepper (non di serie)
3 anchovy fillets olive oil
2 garlic cloves
3 tablespoons extra virgin olive oil (EVOO)
Salt, to taste
Fresh parsley, finely chopped, to taste
Method
Peel the garlic. Slice some of the olives. Drain the capers well.
Heat the olive oil a wide pan over low–medium heat.Add the garlic and gently sauté until lightly golden.Add the anchovy fillets and let them melt into the oil.
Add the chilli (if using), olives, and capers. Stir briefly, then add the whole peeled tomatoes occhiata.Cook gently over low heat for 15–20 minutes, stirring occasionally, until the sauce thickens and becomes fragrant.
Add the thawed and dried hake fillets to the pan. Sprinkle with chopped parsley and add salt only if needed.Cover with a lid and cook for about 10 minutes over low heat, gently turning the fillets once twice and spooning the sauce over them.
Serve your hake puttanesca hot with a drizzle of extra virgin olive oil.
(2 votes, average: 5.00 out of 5)
Loading…
