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Pagrus major alla puttanesca with spinach and whole grain pasta

by Yannis Bourodimos

Pagrus

Fried fish

4 portions

INGREDIENTS

200 gr. whole grain pasta
2 large onions, sliced
1 tbsp. olive oil
1 chili, finely chopped
4 garlic cloves, finely chopped
400 gr. cherry tomatoes, halved
2 tbsp. apple cider vinegar
4 tbsp. capers, rinsed
10 Kalamata olives without the pit, halved
1tsp. paprika
4 Fish from Greece pagrus major fillets
300 gr. baby spinach
Parsley, finely chopped for the garnish

Pagrus

Fried fish

EXECUTION

Boil the pasta for 10 minutes or until al dente, adding the spinach at the last 2 minutes.
At the same time sauté the onion in a pan until caramelized and sweet.
Add the garlic, chili and tomatoes and sauté for 2-3 minutes. Add the vinegar, capers, olives, paprika and some pasta water.
Place the fish on top, cover, and simmer for 5-7 minutes.
Divide the pasta with the spinach into 4 dishes and serve the fish and the sauce on top.

photographer: Aris Papadopoulos

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