Contents of your meal kit:
puttanesca sauce base
Cookware needed: foil-lined baking sheet, medium or large saucepan with lid, medium or large nonstick skillet with lid,
- Preheat oven to 450. On a foil-lined baking sheet, toss broccoli with olive oil, salt & pepper. Roast for 10 minutes, then toss, and roast another 5-10 minutes or until edges are crispy.
- Meanwhile, cut potatoes into bite-sized chunks and place in a saucepan along with garlic and whole rosemary sprig. Cover with water and lid, then bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. Continue with next steps while potatoes are cooking.
- Heat a small amount of oil in a nonstick skillet over medium heat. When oil is hot, add onion and season with salt & pepper. Cook, stirring occasionally until translucent, 2-3 minutes. Add puttanesca sauce base. Bring to a simmer, then reduce heat to low.
- Season fish with a little salt & pepper, then nestle down into the skillet with the puttanesca sauce. Cover and cook 5-7 minutes or until fish is cooked through.
- Drain potatoes and return to saucepan. Remove the rosemary spring, add a drizzle of olive oil, then smash potatoes and garlic with a potato masher or the back of a fork. Season with salt & pepper, and cover to keep warm.
- Serve fish with puttanesca sauce. Enjoy potatoes and crispy broccoli on the side.
PG-13 Footnote: In Italian, the word puttana is literally translated as whore, so as you can imagine there are plenty of stories about the history of puttanesca sauce. In any case, you can chuckle a bit as you serve this tonight.