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Redfish puttanesca

Redfish with the popular flavours of pasta 'puttanesca.'

Makes 10 fillets.

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Allergens and dietary requirements

  • Fish
  • Pescetarian

Ingredients

10
red perch fillets, with skin
40
g
capers, drained
280
g
black olives, preferably Taggia olives, stoned
9
anchovy fillets, preferably salted, rinsed and finely chopped
2
dried chilli peppers, crumbled
4
cloves
garlic, finely chopped
740
g
tomatoes, chopped, skinned and deseeded
800
g
tomato passata
25
g
basil
salt and pepper
60
ml
olive oil

Scale recipe

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