One-pan puttanesca bake

Ingredients:

• 2 Tbsp (30ml) olive oil
• 2 red onions, cut into eighths
• 12 baby potatoes, halved
• 2 cloves garlic, crushed
• 2 Tbsp (30ml) capers
• 2 cans (800g) cherry tomatoes
• 1 packet (200g) calamata-style olives, drained
• 6 sprigs oregano
• 2 cans (240g) mackerel in brine, drained and rinsed, tuna chunks or sardines work well too-
• 3 discs (200g) low-fat feta
• Couscous with fresh herbs, to serve

Method

1. Preheat oven to 120°C.
2. Heat olive oil in an ovenproof pan.
3. Brown the onions, remove and set aside.
4. Add potatoes and brown well.
5. Add garlic and capers and fry for a minute.
6. Return onions and add tomatoes, olives and oregano.
7. Cover pan with a lid or foil and bake for 15-20 minutes, or until potatoes are cooked through.
8. Remove pan from oven, stir through mackerel and crumble feta on top.
9. Bake for another 5 minutes. 
10. Serve with herbed couscous on the side.

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