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Recipe

Poached fish puttanesca

Perfectly poached blue eve trevalla fillets are absolutely beautiful served simmered in a traditional Italian tomato, basil and olive sauce.

2014年5月29日2:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Poached fish puttanesca
  • 2 tablespoon olive oil
  • 1 long red chilli, finely sliced
  • 3 clove garlic, crushed
  • 2 400g cans diced tomatoes
  • 1/2 cup pitted black olives
  • 2 teaspoon salted baby capers, rinsed
  • 4 blue eye trevalla fillets, skin off, pin bones removed
  • 2 chopped basil, plus extra leaves to serve
  • crusty bread, to serve

Method

Poached fish puttanesca
  • 1
    Heat oil in a large, deep frying pan on medium. Saute chilli and garlic 1 minute. Add tomato, olives and capers. Bring to a simmer.
  • 2
    Add fish to pan, ensuring it is just covered with sauce. Reduce heat to low. Simmer gently 8-10 minutes, until fish flakes. Stir chopped basil through. Season to taste.
  • 3
    Using fish slide, transfer fish to plates, spooning sauce over. Top with extra basil leaves. Serve with torn crusty bread.

Notes

Pin bones are the smaller bones that run through the middle of the fillet to the backbone. Use your finger to feel for them, then pull them out with tweezers. You could use any firm fleshed white fish for this recipe such as ling, sea perch or barramundi.

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