Amberjack 'alla puttanesca'

  • Starter
  • medium
  • 2
  • 45 minutes, plus overnight soaking/drying


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Amberjack and prawns

Dried capers

Oregano oil

  • 30g of dried oregano
  • 400g of extra virgin olive oil


To serve

  • baby salad leaves
To begin, prepare the capers. Desalt the capers by soaking them in warm water for 2 hours
Drain and dry the capers with kitchen paper and place on a baking tray. Dry in a dehydrator or oven overnight at 60°C
When ready to cook, blitz the oregano with the oil and strain through a muslin cloth
  • 400g of extra virgin olive oil
  • 30g of dried oregano
To make the puttanesca sauce, heat a medium saucepan with the olive oil. Fry the red onion until tender, then add the garlic and cook for a further 2 minutes. Stir in the passata, followed by the basil, coriander and salt and pepper to taste. Cook for 3 more minutes and remove from the heat
Place the slices of amberjack on a plate. Season the raw prawns with salt and pepper and place in the centre with a little of the puttanesca sauce drizzled around
Add the capers in oil, dried capers, anchovies and olives and a sprinkling of salad leaves. Finish with a drizzle of oregano oil and serve immediately
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