Fish and Potato Puglian
with DOLMIO Arrabbiata
 
Serves: 10
Preparation Time: 15 mins
 
120 g Bread Crumbs
1.20 kg Courgettes, Sliced
120 g Finely Grated Parmesan
20 g Fresh Parsley, Chopped
Olive Oil
1.40 kg potatoes,Thinly sliced
50 g Red Onion,Sliced
Salt And Pepper, To Taste
100 ml Water
1.40 kg White fish (haddock or cod)
1 ltr DOLMIO Arrabbiata
Method
 
Steam the fish until just cooked.

Mix together the Dolmio Arrabbiata Sauce and the water to thin it out slightly.

Spoon half of the sauce into an oven dish or deep serving tray.

Layer the dish with half the potatoes, courgettes and onion then season.

Mix together the breadcrumbs, parsley and parmesan.

Scatter half of the cooked flaked fish into the dish containing the potatoes followed by half of the breadcrumb mixture.

Repeat this again producing another layer starting with the sauce and finishing off with the breadcrumb mix.

Drizzle the top with olive oil.

Cover and bake in the oven at 180°c / 360°f / Gas mark 4, for 45 mins.

After 45 mins remove the cover and cook for a further 15 mins until golden.