Baking tray
Pollock Puttanesca Tray Bake
Sustainable pollock fillets baked in a bold puttanesca sauce of olives, capers, anchovies and tomatoes. All the punchy Italian flavours of the classic pasta sauce, but over fish in one tray.
4.7 (3)
- Prep
- 10min
- Cook
- 22min
- Total
- 32min
- Serves
- 4
Shared by One Pan kitchen
Ingredients
For 4 servings
- 4 x 150g pollock fillets
- 1 x 400g tin chopped tomatoes
- 80g pitted black olives
- 3 tbsp capers, rinsed
- 4 anchovy fillets, roughly chopped
- 4 garlic cloves, thinly sliced
- 1 tsp chilli flakes
- 3 tbsp olive oil
- 1 tsp dried oregano
- Fresh flat-leaf parsley, to serve
- Salt and freshly ground black pepper
Method
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3 reviews
- Lisa T.
Loved the combination of pollock and the punchy Italian sauce.
22 Apr 2026
- Vincent P.
Such a bold, gutsy dish. Perfect for a cold evening.
19 Apr 2026
- Federica M.
The puttanesca sauce is absolutely incredible on the fish. Genius idea.
14 Apr 2026
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