Pesce, Pesce - Fish in tomato sauce

A speedy dinner option which all the family will enjoy. In Italy, traditionally fish is always eaten on Christmas Eve. This celebration commemorates the wait, the’ Vigilia di Natale’, for the midnight birth of the Baby Jesus. Our cod, tomatoes, olives and caper dish is inspired by this event.

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Ingredients

onion 1 (sliced)
garlic cloves 5 (chopped)
capers 3 tbsp (drained)
tomato purée 3 tbsp
penne pasta 300 g
flat leaf parsley 1 handful (chopped)
olive oil 3 tbsp
frozen cod fillets 4
chilli flakes pinch
black olives 100 g
chopped tomatoes 400 g

Method

Finely chop the onion and garlic. Halve the olives.
Heat the olive oil over a medium-high heat in a large deep frying pan. Add the onion, with a pinch of salt and fry for around 5 minutes. Then add the garlic and cook for 2 minutes.
Add the olives, chopped tomatoes, tomato puree, capers, and a generous pinch of crushed chilli flakes. Stir to combine.
Lower the cod fillets into the pan in a single layer, making sure to cover the fish with sauce. Cover the pan with a lid and leave to simmer on a low heat for around 10 - 15 minutes.
Cook the pasta according to the packet instructions.
Serve the fish and sauce with the pasta and the parsley sprinkled on top. Buon Appetito!

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Pesce, Pesce - Fish in tomato sauce

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