Amberjack 'alla puttanesca'

2
45 minutes

Ingredients

Amberjack and prawns

  • 1 amberjack fillet, thinly sliced
  • 8 prawns, peeled
  • salt
  • pepper

Dried capers

  • 200g of baby capers, salted

Oregano oil

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

Puttanesca

  • 1 small red onion, chopped
  • 1 garlic clove, chopped
  • 100g of passata
  • 10g of basil
  • coriander
  • 10 black olives, cut into cubes
  • 20 baby capers, in oil
  • 5 anchovies
  • salt
  • black pepper

To serve

  • baby salad leaves

Method

1
To begin, prepare the capers. Desalt the capers by soaking them in warm water for 2 hours
  • 200g of baby capers, salted
2
Drain and dry the capers with kitchen paper and place on a baking tray. Dry in a dehydrator or oven overnight at 60°C
3
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
4
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
  • 1 small red onion, chopped
  • 1 garlic clove, chopped
  • 100g of passata
  • 10g of basil
  • coriander
  • salt
  • black pepper
5
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
  • salt
  • pepper
  • 1 amberjack fillet, thinly sliced
  • 8 prawns, peeled
6
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
  • 20 baby capers, in oil
  • 10 black olives, cut into cubes
  • 5 anchovies
  • baby salad leaves