Puttanesca hake traybake
- Total time
- 55 min
- servings
- 4 servings
- Dish type
- Main dish
Prep
10 min
Cook
45 min
Total time
55 min
Ingredients
Ingredients
- 1 onion sliced
- 500 g baby potatoes sliced into chunky coins
- 2 c. à soupe olive oil
- 3 garlic cloves lightly bashed but still in their skins
- 400 g can chopped tomatoes
- 60 g pitted olives we used nocellara, sliced
- 1 c. à café chilli flakes
- 2 c. à soupe capers drained and roughly chopped
- 3 anchovy fillets finely chopped
- 4 hake fillets roughly 100g each
- 10 g parsley roughly chopped
Method
- 1
Heat the oven to 220C/190C fan/gas 6. Put the onion and potatoes in a roasting dish, drizzle with oil and top with the garlic. Season well with salt and pepper. Roast for 25-30 mins, turning halfway, until golden and cooked through. Remove the garlic from their skins and squeeze over the potatoes.
- 2
When the potatoes are cooked, mix the chopped canned tomatoes with a good pinch of salt and pepper. Scatter the olives, chilli flakes, capers and anchovies over the potatoes and mix well. Pour over the seasoned canned tomatoes. Nestle in the hake fillets on top.
- 3
Cover with foil, then return to the oven for 10-15 mins, until the fish is cooked. It should be opaque and flake easily when lightly pushed with a fork.
- 4
Scatter with the parsley and serve straight from the tray.
Nutrition
- calories
- 296 calories
- fatContent
- 10 grams fat
- fiberContent
- 5 grams fiber
- sugarContent
- 7 grams sugar
- sodiumContent
- 1.36 milligram of sodium
- proteinContent
- 23 grams protein
- carbohydrateContent
- 26 grams carbohydrates
- saturatedFatContent
- 2 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
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