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Puttanesca fish tray bake

Puttanesca fish tray bake

Delicious baked fish with puttanesca sauce flavors, perfect for a satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Mains
Cuisine Western
Servings 4 servings
Calories 433 kcal

Equipment

  • baking tray
  • Mixing bowl
  • Oven

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 halved, cut into thin half moon shapes
  • 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 finely minced; can reduce to 1
  • 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 skinless, or other firm fish fillets
  • 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 Steps

  • 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 and roast for 20 minutes.
  • Meanwhile, mix all the puttanesca 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 salt and pepper.
  • Place fish on top of puttanesca sauce. Drizzle with oil. Bake for 15 minutes or until fish is cooked through.
  • Remove from the oven. Drizzle with more olive oil, scatter with basil and reserved fennel fronds. Serve with warm bread!

Notes

If using fine table salt, halve the salt quantities to avoid overly salty dish. 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 Baked Fish, easy recipe, Healthy Dinner, Mediterranean flavors, one pan dinner, Puttanesca fish tray bake
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