SERVING SUGGESTION

Heat 2 T olive oil in a pan over a medium heat. Add 2 finely chopped shallots and 3 crushed garlic cloves. Fry for 5 minutes, then add 6 anchovy fillets, 70 g Woolworths pitted Kalamata olives with a hint of herbs and 50 g capers. Fry for a further 5 minutes. Add 1 x 400 g can diced tomatoes and simmer for 5 minutes. Add 350 g boiled baby potatoes. Season to taste. Prepare the hake according to package instructions. Serve hot with the puttanesca potatoes and freshly

grated Parmesan.