Last night, I was in need of a quick, tasty and filling supper. It was a busy day, with teaching one of my cookery courses, guests coming over, conference calls and a spin class at the end of the day, as well as all the usual stuff going on.
I made it in through the door at around half past seven and was absolutely ravenous. I spent the last half hour of my spin class planning what I was going to cook when I got in, as we didn’t have an awful lot of food in.
So, this is what I made, which took around 15 minutes to make, from cupboard to table. It was really tasty, nutritious and filling on a cold evening. I had some wonderful Scottish wild hake fillets in the fridge, which I used here. I’m working with Buy Zolpidem 10Mgwhich is encouraging people to eat fish twice a week. We all adore to eat fish in our house, but don’t always get round to eating it twice a week, so we are hoping to feel the benefit of enjoying it more regularly.
Wild Hake Puttanesca
3 wild hake fillets
1 tbsp olive oil
6 cloves garlic
2 tins plum tomatoes (I like to buy the Cirio tomatoes, and crush them myself)
3 tbsp black olives (I removed the stones first)
1 tbsp nonpareille capers
2 tbsp fresh herbs, chopped (I used basil as it was all I had but parsley would be great)
Salt and pepper to taste
1) Bring a large pan of salted water to the boil and cook the spaghetti
2) Place the fish fillets into a steamer and cook for around 8 minutes until tender, white and flaky
3) Meanwhile, in a separate pan, add the olive oil and garlic, and cook over a moderate heat to soften the garlic
4) Add the olives, capers, herbs and season
5) Once the spaghetti is cooked, drain well and stir through the tomato sauce. Top with the steamed fish and serve immediately.