• Prep: 10 mins
  • Cook: 25 mins
  • Servings: 4 - 6

COD & PUTTANESCA TATES

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Ingredients

  • 4 medium Nanna Tate Potatoes
  • 2 cod fillets
  • Zest of 1 lemon
  • 400g tomatoes, chopped
  • 1 onion, diced
  • 2 tbsp olive oil
  • 50g black olives, sliced
  • 2 garlic cloves, crushed
  • 3 anchovy fillets
  • 50g kale, chopped
  • 2 tbsp capers
  • 1 tsp chilli flakes
  • 1 tsp cayne pepper
  • 1 tsp smoked paprika
  • Salt & pepper

Let’s get cooking!

  • Step 1 of 3

    DICE & ROAST

    Preheat oven to 180oC / Fan 160oC / Gas 4.

    Dice the potatoes, tumble in oil and seasoning and roast for 40 minutes, stirring a couple of times for an even cook.

    Meanwhile marinate the cod in 1 tbsp oil, lemon zest and a little salt and pepper.

  • Step 2 of 3

    PUTTANESCA

    In a saucepan gently fry the onions, anchovies and garlic until soft then add tomatoes and simmer for 15-20 minutes reducing slightly.  Add the kale, capers, olives, chilli flakes, cayenne and paprika.

  • Step 3 of 3

    BRING IT ALL TOGETHER

    Tip the potatoes into an ovenproof dish, pour the puttanesca sauce over the cooked potatoes and nestle the cod on top. Cook for 15 minutes until the fish flakes easily.

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