Antoni Porowski

Baked Crunchy Fish Fillets Puttanesca


  • 2-3 Gorton’s Crunchy Breaded Fish Fillet
  • 2 tablespoons capers
  • 1/4 cup black and green olives, pitted
  • 1 1/2 cup cherry tomatoes
  • 1 teaspoon red wine vinegar
  • 1 clove garlic
  • 1/2 shallot
  • 2 teaspoon olive oil
  • Chili flakes, to taste
  • Fresh oregano and black pepper, for garnish
  1. Combine all ingredients (except fish fillets) in a blender or food processor. Pulse until mixture is incorporated but still chunky and textured.
  2. Pour sauce contents into a small baking dish or aluminum foil basket. Place 2-3 fish fillets on a metal baking pan and bake sauce and fish as instructed on Gorton’s packaging.
  3. Arrange cooked fillets on top of sauce and garnish with fresh oregano, cracked black pepper, and enjoy.