Puttanesca-style fish traybake recipe
Created by The Tesco Recipes team
We love a hands-off traybake recipe and this one is no exception. It's packed with veggies and the black olives give a tangy, savoury hit. We've served it over rice but it would be delicious with potatoes or pasta!
See method- Serves 4
- Takes 35 mins
- 346 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 1 red onion, thinly sliced
- 3 large garlic cloves, crushed
- 2 mixed peppers, deseeded and sliced
- 70g pack pitted black olives with sea salt
- 400g tin plum tomatoes, roughly chopped
- 4 frozen white fish fillets
- ¼ tsp smoked paprika
- ½ lemon, cut into 4 thin slices
- 200g long-grain rice
- 200g frozen peas
- 100g fresh greens, woody stem discarded, cut into 1cm strips
- 10g fresh basil, leaves picked
Each serving contains
- Energy
- 1465kJ 346.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 12g
of the Reference intake
Carbohydrate 50.1gProtein 21.2gFibre 7.1g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Toss the onion, garlic, peppers, olives and tomatoes together in a roasting tray until evenly combined. Bake for 15 mins until piping hot. Nestle the fish into the sauce, sprinkle over the paprika and top each fillet with a slice of lemon. Bake for 15-18 mins until the fish has turned opaque and is starting to flake.
- Meanwhile, cook the rice to pack instructions.
- Boil the peas and greens for 5 mins, then drain. Divide the rice among plates, sit the sauce and fish on top, then scatter over the basil leaves and serve with the peas and greens.
- See more Traybake recipes
