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Puttanesca fish tray bake

Puttanesca fish tray bake

A delicious Puttanesca fish tray bake featuring roasted potatoes, a flavorful sauce, and tender fish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course main
Cuisine Italian
Servings 4 servings
Calories 433 kcal

Equipment

  • Baking tray
  • Mixing Bowl

Ingredients
  

Roasted potatoes

  • 600 g baby potatoes smaller ones halved, larger ones quartered
  • 1.5 tablespoon extra virgin olive oil
  • 0.5 teaspoon cooking salt or kosher salt
  • 0.25 teaspoon black pepper

Puttanesca sauce

  • 1 medium fennel fronds reserved for garnish, halved
  • 1.5 cups cherry or grape tomatoes (1 punnet)
  • 0.5 cup pitted kalamata olives
  • 3 cloves garlic finely minced
  • 3 tablespoon baby capers or regular, roughly chopped
  • 3 fillets anchovy fillets finely minced
  • 400 g canned tomato crushed or diced
  • 0.5 teaspoon chilli flakes mild spiciness, can reduce or omit
  • 1 teaspoon dried oregano
  • 0.25 teaspoon cooking salt or kosher salt
  • 0.25 teaspoon black pepper

Fish

  • 4 fillets barramundi fillets skinless, or other firm fish fillets about 2.5/3cm thick
  • 0.5 teaspoon cooking salt or kosher salt
  • 0.25 teaspoon black pepper
  • 1.5 tablespoon extra virgin olive oil

Finishing / serving

  • 1 cup basil leaves loosely packed, roughly chopped
  • warm crusty bread for mopping

Instructions
 

Cooking instructions

  • Preheat oven to 220°C/390°F (200°C fan-forced).
  • 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 high. Roast for 20 minutes.
  • Meanwhile, mix all the sauce ingredients together. Add to the tray, toss with the potatoes, return to the oven for 10 minutes.
  • Pat the fish dry with paper towels. Sprinkle each side with the salt and pepper.
  • Place fish on top of puttanesca sauce. Drizzle all over with the oil. Bake 15 minutes or until fish is just cooked through.
  • Remove from the oven. Drizzle with a bit more olive oil, scatter with basil and reserved fennel fronds. Serve with warm, crusty bread!

Notes

Leftovers will keep for 3 days in the fridge. Not suitable for freezing.

Nutrition

Serving: 1servingCalories: 433kcalCarbohydrates: 42gProtein: 36gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 71mgSodium: 1426mgPotassium: 1976mgFiber: 8gSugar: 9gVitamin A: 772IUVitamin C: 60mgCalcium: 135mgIron: 4mg
Keyword fish recipes, Italian fish, Mediterranean, Puttanesca fish tray bake, roasted potatoes, tray bake
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