This baked fish dish is ready in minutes
This is one of the easiest and quickest casseroles you will ever make – you fry up some canned tomatoes and a few other fragrant things, add frozen hake fillets, pop it in the oven and bam, dinner is on the table. Plus, it has a lovely Mediterranean flavour. You’re welcome.
Puttanesca baked fish:
Ingredients:
- Capers: 1 tablespoon
- Anchovy fillets: 4–6
- Garlic cloves: 3, chopped
- Olives: 70 g, halved
- Chilli: 1, chopped
- Olive oil: 2 tablespoons
- Tomato paste: 1 tablespoon
- Woolworths Frozen Hake Fillets: 1 x 600 g pack
- Parmesan: 50 g
- Exotic tomatoes: chopped, for serving
- Pickled red onion, for serving
- Basil leaves, for serving
- Cherry tomatoes: 2 x 400 g cans
Method:
- Fry capers, anchovy fillets, chopped garlic, halved olives and chopped chilli in 2 tablespoons olive oil in a large ovenproof pan over a medium to low heat.
- When fragrant, add the cherry tomatoes and bring to a simmer. Add tomato paste and a little water if necessary to loosen.
- Meanwhile preheat the grill, grease a baking tray and arrange the frozen hake fillets on the tray. Season and grill for 5–7 minutes. Place the fish in the sauce and grate over Parmesan, then grill until golden and bubbling, 3–5 minutes.
- Serve hot topped with chopped exotic tomatoes, pickled red onion, basil leaves and orzo, cheesy polenta or Woolworths Frozen Mash.
There are a lot of great ingredients and meals to be found in the freezer section.