Turkey filets à la puttanesca

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

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.