Puttanesca Fish Tray Bake
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 else it will be too salty.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 600g/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 garlic 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))
- 400g/ 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)
Instructions
- 1
Preheat oven to 220°C/390°F (200°C fan-forced).
- 2
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.
- 3
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.
- 4
Season fish: Pat the fish dry with paper towels. Sprinkle each side with the salt and pepper.
- 5
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).
- 6
Serve: Remove from the oven. Drizzle with a bit more olive oil, scatter with basil and reserved fennel fronds. Serve with warm, crusty bread!