Amberjack with Puttanesca Sauce Recipe - Great Italian Chefs

Ingredients

• 1 amberjack fillet, thinly sliced
• 8 prawns, peeled
• salt
• pepper
• 200g of baby capers, salted
• 30g of dried oregano
• 400g of extra virgin olive oil
• 1 small red onion, chopped
• 1 garlic clove, chopped
• 100g of passata
• 10g of basil
• coriander
• 10 black olives, cut into cubes
• 20 baby capers, in oil
• 5 anchovies
• black pepper
• baby salad leaves