Mediterranean Baked Fish with Puttanesca Sauce

Time to cook

40 minutes

Servings

Serves 4

Ingredients

• 16 oz of white potatoes, peeled and chopped small
• 2 tbsp of olive oil
• 2 cups cherry tomatoes
• 4 white fish fillets (e.g. cod, barramundi)
• 1 cup of black olives, no pips
• 15 oz jar of Ceriello Homemade Puttanesca Sauce
• Salt and pepper to taste

Method

• Preheat the oven to 350°F.
• In a large roasting tin, spread the chopped potatoes and drizzle with olive oil. Season lightly with salt if desired.
• Roast for 20 minutes to give the potatoes a head start, as they will take longer to cook than the fish.
• Remove the potatoes from the oven and add the cherry tomatoes, fish fillets, and black olives. Arrange evenly in the pan. Pour over the Ceriello Homemade Puttanesca Sauce.
• Return to the oven and bake for 15–20 minutes, until the fish is cooked through and the vegetables are tender.
• Divide among four plates and serve.