One-pan puttanesca bake

A dish brimming with healthy fats, lycopene-rich tomatoes and fibre! Make it in one pan to ensure it’s easy to prep, with minimal washing up!

Less than 45 minutes

Serves 4

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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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