Puttanesca Fish Tray Bake

Name: Puttanesca Fish Tray Bake
Total time: 60 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 600 g /1.2 lb baby potatoes (, smaller ones up to 3.5cm/1.5" halved, larger ones quartered (Note 1)); 1 1/2 tbsp extra virgin olive oil; 1/2 tsp cooking salt / kosher salt; 1/4 tsp black pepper; 1 medium fennel (, fronds reserved for garnish, halved, cut into 0.5cm / 0.2" half moon shapes (Note 2)); 1 1/2 cups (200g) cherry or grape tomatoes ((1 punnet)); 1/2 cup pitted kalamata olives; 3 g arlic cloves (, finely minced (can use garlic crusher)); 3 tbsp baby capers ((or regular, roughly chopped)); 3 anchovy fillets (, finely minced - can reduce to 1 (Note 3)); 400 g / 14oz canned tomato (, crushed or diced); 1/2 tsp chilli flakes ((red pepper flakes), mild spiciness, can reduce or omit); 1 tsp dried organo; 1/4 tsp cooking salt / kosher salt; 1/4 tsp black pepper; 4 x 160 - 180g / 6oz barramundi fillets (, skinless, or other firm fish fillets about 2.5/3cm/1" thick (Note 4)); 1/2 tsp cooking salt / kosher salt; 1/4 tsp black pepper; 1 1/2 tbsp extra virgin olive oil; 1 loosely packed cup basil leaves (, roughly chopped (recommended but can live without or sub with 2 tbsp roughly chopped parsley)); Warm crusty bread (, for mopping)

Recipe video above. Baked fish dinners can be so dull. Not this one! Think - spaghetti puttanesca flavours in the form of a one pan fish dinner. It's a Puttanesca fish tray bake! Good for you, easy to make, fabulously delicious.Note: If you only have fine table salt, halve the salt quantities el

⏱️ 60 min 🔪 Prep: 15 min 🔥 Cook: 45 min 📊 Medium ⭐ 5.0 (38) 👁️ 6 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

600 g /1.2 lb baby potatoes (, smaller ones up to 3.5cm/1.5" halved, larger ones quartered (Note 1))
1 1/2 tbsp extra virgin olive oil
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
1 medium fennel (, fronds reserved for garnish, halved, cut into 0.5cm / 0.2" half moon shapes (Note 2))
1 1/2 cups (200g) cherry or grape tomatoes ((1 punnet))
1/2 cup pitted kalamata olives
3 g arlic cloves (, finely minced (can use garlic crusher))
3 tbsp baby capers ((or regular, roughly chopped))
3 anchovy fillets (, finely minced - can reduce to 1 (Note 3))
400 g / 14oz canned tomato (, crushed or diced)
1/2 tsp chilli flakes ((red pepper flakes), mild spiciness, can reduce or omit)
1 tsp dried organo
1/4 tsp cooking salt / kosher salt
1/4 tsp black pepper
4 x 160 - 180g / 6oz barramundi fillets (, skinless, or other firm fish fillets about 2.5/3cm/1" thick (Note 4))
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
1 1/2 tbsp extra virgin olive oil
1 loosely packed cup basil leaves (, roughly chopped (recommended but can live without or sub with 2 tbsp roughly chopped parsley))
Warm crusty bread (, for mopping)

Steps

Preheat oven to 220°C/390°F (200°C fan-forced).
Roast potatoes: In a large mixing bowl, toss the potatoes with the oil, salt and pepper. Spread on a baking tray with a rim at least 2cm/0.8" high (or 23x33cm / 9x13" pan). Roast for 20 minutes.
Puttanesca sauce: Meanwhile, mix all the sauce ingredients together (use the potato bowl, no need to clean). Add to the tray, toss with the potatoes, return to the oven for 10 minutes.
Season fish: Pat the fish dry with paper towels. Sprinkle each side with the salt and pepper.
Bake fish: Place fish on top of puttanesca sauce. Drizzle all over with the 1 1/2 tablespoons of oil. Bake 15 minutes or until fish is just cooked through (it should flake easily).
Serve: Remove from the oven. Drizzle with a bit more olive oil, scatter with basil and reserved fennel fronds. Serve with warm, crusty bread!