Cooked - Puttanesca Fish Tray Bake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Puttanesca Fish Tray Bake

4.0

600g/1.2 lb baby potatoes, smaller ones up to 3.5cm/1.5" halved, larger ones quartered

1 ½ tbsp extra virgin olive oil

½ tsp cooking salt / kosher salt

¼ tsp black pepper

1 medium fennel, fronds reserved for garnish, halved, cut into 0.5cm / 0.2" half moon shapes

1 ½ cups (200g) cherry or grape tomatoes

½ cup pitted kalamata olives

3 garlic cloves, finely minced

3 tbsp baby capers

3 anchovy fillets, finely minced

400g/14oz canned tomato, crushed or diced

½ tsp chilli flakes

1 tsp dried organo

¼ tsp cooking salt / kosher salt

¼ tsp black pepper

4 x 160 - 180g / 6oz barramundi fillets, skinless

½ tsp cooking salt / kosher salt

¼ tsp black pepper

1 ½ tbsp extra virgin olive oil

1 loosely packed cup basil leaves, roughly chopped

Warm crusty bread, for mopping

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/0.8" 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 1 ½ tablespoons of 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!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

CategoryFish Dish

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 23 weeks ago

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