- 2 tbsps olive oil
- 1 long red chilli, finely sliced
- 3 garlic cloves, crushed
- 2 X 400 g cans diced tomatoes
- ½ cup pitted black olives
- 2 tsps salted baby capers
- 4 (160 g each) blue eye trevalla fillets, skin off, bones removed (or you can use any firm-fleshed white fish such as sea perch or barramundi)
- 2 tbsps basil, chopped plus extra leaves to serve
- Crusty bread, to serve
Heat oil in a large, deep frying pan on medium. Saute chilli and garlic for 1 min. Add tomato, olives and capers. Bring to simmer.
Add fish to pan, ensuring it is just covered with sauce. Reduce heat to low. Simmer gently 8-10 mins, until fish flakes. Stir chopped basil through and season to taste.
Using fish slide, transfer fish to plates, spooning sauce over. Top with extra basil leaves and serve with torn crusty bread.
Puttanesca is a tomato-based sauce given salty flavours from ingredients such as olives and capers.
Pin bones are the smaller bones that run through the middle of the fillet to the backbone. Use your finger to feel for them then pull them out with tweezers.
Photo: Bauer/Rob Shaw