Turkey filets à la puttanesca

Preparation time:
20 minutes

Cook time:
45 minutes

Ingredients
Metric
Imperial
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 |
Preparation
- 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.