Turkey filets à la puttanesca

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Preparation time: 20 minutes
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Cook time: 45 minutes
Olymel turkey fillets à la puttanesca


12 12 Olymel turkey fillets
2 2 onions, finely chopped
150 g 1/3 lb chopped garlic
15 ml 1 tbsp chopped oregano
10 ml 2 tsp pepper flakes
1 1 large can (2.84 L) of Italian tomatoes
450 g 1 lb tomato paste
450 g 1 lb sliced Kalamata olives
150 g 1/3 lb drained capers
375 ml 1 1/2 cup chopped parsley
- - Olive oil, for cooking
- - Salt and pepper


  • Preheat the oven to 190°C (375°F).
  • Salt and pepper the turkey fillets on all sides.
  • Heat a drizzle of oil in a large frying pan to medium-high heat and cook the fillets until nicely coloured. Remove and place in a deep roasting pan.
  • In the same frying pan, cook the onion and the garlic for 1 minute, then add the oregano and pepper flakes and continue cooking for 1 minute.
  • Add the tomatoes, tomato paste, salt and pepper. Mix well. 
  • Incorporate the olives, the capers, and half of the parsley. Pour this over all the turkey fillets, cover and cook in the oven for 30 minutes.
  • Uncover and continue cooking for 30 minutes.
  • Sprinkle over with chopped parsley and serve hot. 

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