Try these easy dinners filled with sunny Mediterranean flavours
Monday
FISH PUTTANESCA
PREP TIME 10 minutes
COOK TIME 20 minutes
SERVES 4
INGREDIENTS
• 520g pack frozen white fish fillets • salt and pepper • 2 tbsp olive oil • 2 garlic cloves, sliced • 50g black olives, drained • 2 tbsp capers, drained • 400g tin chopped tomatoes • 300g spaghetti • 10g fresh parsley, finely chopped • 1 lemon, zested
METHOD
Preheat the oven to 220°C/200°C fan/gas mark 7. Put the frozen fish on a lined baking tray, season and drizzle over 1 tbsp olive oil. Bake for 15-20 minutes until cooked through and flaky. Meanwhile, heat the remaining oil in a deep frying pan over a low heat and fry the garlic for 1-2 minutes until lightly golden. Add the olives, capers and chopped tomatoes with half a tin Cook the spaghetti to pack instructions. Drain well, reserving 50ml of the pasta water. When the fish is cooked, drain any water from the tray and break the fish into chunky pieces with a spatula. Tip the drained spaghetti into the tomato sauce and toss together, adding a splash of the pasta water if needed. Add the fish and toss again gently to keep some large chunks of fish. Scatter over the parsley and lemon zest, to serve.
