Fish

Panfried fish with puttanesca sauce

30 minutes – serves 4

Puttanesca sauce

  • 30 ml olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 400 g small rosa tomatoes, halved
  • about 8 anchovy fillets
  • about 30 ml capers
  • 100 g black olives, pitted
  • salt and freshly ground black pepper to taste

Heat the olive oil in a pan and fry the chopped onion and garlic until soft and transparent. Add tomatoes, anchovies, capers and olives. Season with salt and black pepper. Simmer uncovered for about 20 minutes. Fry the fish while the sauce is cooking.

Hake fillets

  • 30 ml olive oil
  • 30 ml butter
  • 500 g hake fillets
  • juice of 1 lemon
  • salt and freshly ground black pepper to taste

Heat the olive oil and butter together in a pan until the butter has melted. Season fish with the lemon juice, salt and black pepper. Put fish in the pan with the skin on the bottom. Fry for about 5 minutes. Carefully turn the fish over and fry for another 5 minutes. Put fish on a serving dish and spoon the sauce over. Serve with mash.