Mikes Pesce Puttanesca
If you haven’t met Mike out on tour this is him. Mike is famous for two things, the first being his rather wild and unruly hair and the second being his famous Pesce Puttanesca that we serve out on tour. With Mikes permission we have shared it below. Keep in mind our quantities are based on feeding a hungry troop so you may want to adjust unless you have the extended family coming over for dinner.
- 2.5kg fish fillets –use Salmon or other nice fish. Snapper is ok but take care not to dry it out. Barramundi is good but make sure you don’t get the farmed overseas stuff.
- Olive oil
- 4 cloves garlic
- 1 large onion, diced
- 1-2 cups white wine (or thereabouts)
- 1 large (800g) can tomatoes
- 1-2 cups chopped pitted black olives (or green ones if they’re in the cupboard)
- 1 medium jar capers (or a small jar if you’re not that fond of capers)
- 2 cups fresh basil (or baby spinach if there isn’t any). Or a tube of basil in the onion/garlic mix
- Salt and pepper
Dust fish in flour (GF or rice flour is good too)
In a large nonstick frypan heat 1-2 tablespoons of oil over a high heat.
Add fish and sear both sides (about 1 minute per side). You will need to do this in batches.
You can chuck in a bit of white wine when searing the second side, but you don’t have to.
Transfer the fish to a baking tray.
Turn down heat to medium and heat some more oil in the same frypan.
Add onion and garlic and saute for a few minutes.
Add the wine and cook until reduced by half, about 3 minutes.
Season with salt and pepper.
Roughly spread the tomatoes over the fish in the baking tray.
Same with the cooked onion/garlic mix.
Same with the olives and capers. And a bit more pepper…
Top with the chopped fresh basil, cover with foil and bake in a moderate (180) oven for 20 mins.
Serve with mashed potato and sweet potato , greens and carrots
The good thing is you can prep it all during the day and then put it in the fridge. (Bake for maybe 30-40 mins if you do this)